Cheddar Jalapeno Cornbread Muffins Recipe

FacebookTwitterGoogle+PinterestShare

Cheddar Jalapeno Cornbread Muffins. It takes longer to type the name than to eat one. Promise.

 

Cheddar Jalapeno Cornbread Muffins from http://addapinch.com

 

I grew up with cornbread or biscuits on the table for supper just about every single night. That is probably where my addiction to bread originated, if the truth be known.  I always loved to watch Mama as she flipped her skillet over a plate, leaving a perfect, crispy cake of cornbread that she then slice into wedges.

Sometimes, she’d add items to her cornbread, but usually, she made the classic, delicious cornbread recipe that is just hard to beat.

The other night, after a day full of coughing and just feeling cruddy from allergies,  I was craving soup like nobody’s business. Thick, rich, creamy soup that would make everything feel better, I felt sure. But, to go with it, I wanted these spicy, warm cornbread muffins and absolutely wouldn’t settle for anything less.

 

Cheddar Jalapeno Cornbread Muffins from addapinch.com

 

And boy did they do the trick!

Here’s my recipe for Cheddar Jalapeno Cornbread Muffins. You can enjoy them even when you don’t feel cruddy!

Cheddar Jalapeno Cornbread Muffins Recipe
 
Prep time
Cook time
Total time
 
Cheddar Jalapeno Cornbread Muffins come together quickly and go perfectly with soups, stews, and salads!
Author:
Serves: 6
Ingredients
  • vegetable shortening
  • 2 cups cornmeal
  • 1 cup flour, self-rising
  • 2 eggs
  • 2 cups buttermilk
  • 1 cup cheddar cheese, grated
  • 1 jalapeno, deseeded and diced finely
Instructions
  1. Preheat oven to 425 degrees.
  2. Coat muffin tins or skillet with vegetable shortening.
  3. Mix together all ingredients and pour into coated muffin tin or skillet.
  4. Bake about 10-15 minutes until bread has risen and center springs to the touch.
  5. Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate from skillet or muffin tins for serving.

 

Enjoy!
Robyn xoxo

DISCUSS

  1. 4

    Jo Ann says

    These look great but I am confused about the baking instructions. You state to use muffin tin then refer to using a skillet.

  2. 5

    Mark says

    These are terrible!! if you don’t notice that it needs “self-rising” flour.
    First thing I thought biting into one was ” needs salt, I can’t believe this doesn’t have baking powder in it.
    Oops!

    • 6

      says

      Oh no, Mark! Yep, they definitely use self-rising flour. If you don’t have self-rising, you can always add 1 teaspoon baking powder and 1/2 teaspoon baking soda to all-purpose flour for a great substitute.

  3. 7

    says

    May you help me?
    I live in Australia and I am wondering how to cook these.
    I have a heavy Le Cresuet cast iron pan, would that do?
    Your recipes are wonderful, thank you so much.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: