Description
Moist, cheesy Mexican cornbread muffins with a spicy kick, packed with sweet corn kernels, jalapeños, and sharp cheddar cheese. These muffins are a perfect side to complement chili, soups, and BBQ dishes, offering a flavorful twist on classic cornbread.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar (optional)
Wet Ingredients
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 2 large eggs
- ½ cup unsalted butter, melted (or vegetable oil)
Add-ins
- 1 cup canned corn kernels (drained)
- 1–2 jalapeños, seeded and finely chopped
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until the mixture is smooth and uniform.
- Incorporate Mixtures: Gently fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix to ensure tender muffins.
- Add Corn and Flavors: Stir in the drained corn kernels, finely chopped jalapeños, shredded cheddar cheese, and chopped fresh cilantro if using. Mix until evenly distributed.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the pan before serving them warm to enjoy their full flavor and texture.
Notes
- Adjust the spiciness by adding more or fewer jalapeños or substitute with canned green chiles for a milder heat.
- For varied flavor, try using Monterey Jack or pepper jack cheese instead of cheddar.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- You can freeze baked muffins for up to 3 months; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
