Jalapeno Cornbread Muffins

QSis

Grill Master
Staff member
Gold Site Supporter
I've never been a fan of cornbread, but I wanted something to go with my turnip greens and rice. Found this recipe which was perfect for us! I made 4 muffins for Dad without jalapeno and just chopped up 1 jalapeno to use in the remaining 6 muffins (I don't know how she got 14 muffins out of this).

Excellent! Oh, I used salted butter, since that's all I had.

Lee

Jalapeño Cornbread Muffins



Ingredients

1 cup (120g) cornmeal (fine or medium ground)

1 cup (125g) all-purpose flour (spoon & leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (115g) unsalted butter, melted and slightly cooled

2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)

1/3 cup (67g) packed light or dark brown sugar

2 Tablespoons (30ml) honey

1 large egg, at room temperature

1 cup (240ml) buttermilk, at room temperature*

1–2 chopped jalapeño peppers*


Instructions

Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.

Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.

Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.

Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

Jalapeno cornbread muffins.jpg
 

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
I've never been a fan of cornbread, but I wanted something to go with my turnip greens and rice. Found this recipe which was perfect for us! I made 4 muffins for Dad without jalapeno and just chopped up 1 jalapeno to use in the remaining 6 muffins (I don't know how she got 14 muffins out of this).

Excellent! Oh, I used salted butter, since that's all I had.

Lee

Jalapeño Cornbread Muffins




Ingredients

1 cup (120g) cornmeal (fine or medium ground)

1 cup (125g) all-purpose flour (spoon & leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (115g) unsalted butter, melted and slightly cooled

2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)

1/3 cup (67g) packed light or dark brown sugar

2 Tablespoons (30ml) honey

1 large egg, at room temperature

1 cup (240ml) buttermilk, at room temperature*

1–2 chopped jalapeño peppers*



Instructions

Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.

Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.

Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.

Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

View attachment 52517
God those look wonderful!
 

QSis

Grill Master
Staff member
Gold Site Supporter
Prefer my cornbread a little sweet. I think that recipe would be good though.

This had brown sugar and honey in it, Lobo. It was just a little sweet.

I'm way too skeered to use a habenero in anything!

Lee
 
Top