Many of you are familiar with our favorite corn bread recipe. To me, there is nothing really better. However, my sister the other night made a Jalapeno Cheddar version of our cornbread and they were the tastiest muffins around. You have the sweetness of the cornbread with the spicy jalapenos and the melted cheese and it was a match made in heaven! Ever since then we have loved these muffins served with any of our favorite Mexican dishes or soups. These muffins are amazing dipped in a spicy tortilla soup or served along side some pulled pork. No matter what you serve them with, they will be a hit with your whole family!

Jalapeno Cheddar Cornbread Muffins
  1. 3/4 c. sugar
  2. 1 c. butter
  3. 1 1/2 c. flour
  4. 1 c. cornmeal
  5. 2 teaspoon baking powder
  6. 2 teaspoon salt
  7. 2 beaten eggs
  8. 1 1/2 cup milk
  9. 8 oz. bag frozen whole kernal corn
  10. 1/2 cup jalapeno peppers, diced in small pieces
  11. 1-2 cups sharp cheddar cheese, diced in small cubes
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  1. In a large bowl with an electric mixer, cream sugar and butter together until light and fluffy. Add the rest of the ingredients. Pour batter into a greased 9x9 pan or this batter will make 12-18 muffins. Bake 350 for 30 minutes or until toothpick comes out clean (time will vary depending what pan you cook these in--the muffins will be more like 13-15 minutes, or until light golden brown on top). This recipe can be doubled and baked in a 9x13 for approximately one hour if you prefer.
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