Cheddar Jalapeno Cornbread Muffins Recipe


5 from 1 vote
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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

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

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

5 from 1 vote
Cheddar Jalapeno Cornbread Muffins come together quickly and go perfectly with soups, stews, and salads!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12


  • 1 cup (156 g) cornmeal
  • 1 1/2 cups (170 g) self-rising flour
  • 1 cup (113 g) cheddar cheese, grated
  • 1 medium (14 g) jalapeno pepper, deseeded and diced finely
  • 1 cup (245 g) buttermilk
  • 3 tablespoons (63 g) honey
  • 1/2 cup (113 g) butter, melted
  • 2 large (100 g) eggs


  • Prep. Preheat oven to 425º F. Line muffin pan with paper liners, spray with baking spray or lightly grease with vegetable oil. Set aside.
  • Whisk together wet ingredients.Add the buttermilk, honey, butter and eggs to a 2-cup measuring cup or another mixing bowl. Whisk together until the egg is well combined.
  • Combine and Bake. Stir the wet ingredients into the dry ingredients. Spoon the cornbread muffin mixture evenly into the prepared muffin pan, until each liner is filled 3/4. Bake until the cornbread muffins have risen and the center springs to the touch, about 15 – 20.
  • Serve. Allow the muffins to cool in the pan for a few moments and then run a knife around the edge of the muffin to release them from the pan, if needed. Serve warm.


Adjust Sweetness:
If you would like your cheddar jalapeño cornbread muffins less sweet, reduce or omit the honey. If you would like it sweeter, simply increase the honey to your preference. If vegan, you can substitute with maple syrup or sugar.
Vegan Cornbread Muffins:
To make these muffins vegan-friendly, use maple syrup instead of honey, use your favorite plant-based milk and butter, as well as your favorite baking-friendly egg substitute. 


Calories: 238kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 160mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review


  1. Nicole 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.

  2. 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.

    1. Robyn Stone 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. 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.

  4. Lana @ Never Enough Thyme says:

    Perfect cornbread muffins for all the hearty winter soups and stews. Love them!

  5. Karly says:

    Yum! I love cornbread muffins stuffed full of goodies like this. I usually add a bit of bacon, too.

  6. Katrina @ Warm Vanilla Sugar says:

    This sounds so fabulous! What a lovely recipe!