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

 

Cheddar Jalapeno Cornbread Muffins from https://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

Bread 20 mins

Prep Time 5 mins
Cook Time 15 mins
Servings 6
Author Robyn Stone | Add a Pinch
Cheddar Jalapeno Cornbread Muffins come together quickly and go perfectly with soups, stews, and salads!

Ingredients  

  • vegetable shortening
  • 2 cups cornmeal
  • 1 cup self-rising flour
  • 2 large eggs
  • 2 cups buttermilk
  • 1 cup cheddar cheese grated
  • 1 medium jalapeno deseeded and diced finely

Instructions 

  • Preheat oven to 425 degrees.
  • Coat muffin tins or skillet with vegetable shortening.
  • Mix together all ingredients and pour into coated muffin tin or skillet.
  • Bake about 10-15 minutes until bread has risen and center springs to the touch.

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Enjoy!
Robyn xoxo

Muffin Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Comments

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

  2. 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!

    1. 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. 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.