Jalapeno Cheddar Cornbread Muffins

Jalapeño Cheddar Cornbread Muffins: A Savoury Side for Your Favourite Chili!

Nothing beats the warmth of savoury Jalapeño Cheddar Cornbread Muffins, especially when paired with a hearty bowl of chili. These muffins are the ultimate comfort food, perfect for dipping into that rich, robust chili sauce—just like I used to do as a kid!

One of my favourite childhood memories is watching my dad make his incredible homemade chili, always paired with warm cornbread fresh from the oven. I loved dipping those cheesy, slightly spicy cornbread muffins into the chili and letting the flavours meld together. The sharp cheddar, zesty jalapeños, and the depth of a good chili is an unbeatable combination in my book!

These muffins are incredibly easy to make and require just a few simple ingredients. Plus, you can easily swap the flour for a gluten-free option—Bob’s Red Mill 1-to-1 Gluten-Free Flour works wonderfully! I like to use sharp cheddar for a bolder taste, but feel free to adjust the spice level by removing the jalapeño seeds if you prefer a milder muffin. For those who love extra heat, leave the seeds in!

Why You’ll Love These Cornbread Muffins:

• Quick & Easy: Minimal ingredients and simple steps make these muffins a breeze to whip up.
• Versatile: Swap ingredients to make them gluten-free, dairy-free, or even vegan.
• Perfect Pairing: The savoury flavours of cheddar and jalapeño balance beautifully with a bowl of hot chili.

Ingredients You’ll Need:

• All-Purpose Flour – Can be swapped for gluten-free 1-to-1 flour; I love using Bob’s Red Mill.
• Baking Powder & Baking Soda – Helps give the muffins a nice rise.
• Ground Cornmeal – The star ingredient for that classic cornbread texture.
• Sugar – You can also use maple syrup or honey for a natural sweetness.
• Salt – I prefer Himalayan salt for its rich mineral content.
• Butter – You can substitute with olive oil for a vegan option.
• Eggs – I always opt for organic or locally sourced eggs for the best quality.
• Cream – Half-and-half works well, but almond or oat milk are great dairy-free alternatives.
• Cheddar Cheese – Sharp cheddar adds the best flavour, but feel free to use what you have.
• Corn Kernels – Fresh, frozen, or canned corn all work here. If using frozen, let it thaw for 5-10 minutes before adding to the batter.
• Green Onions – If you’re out, chives are a great substitute.
• Jalapeños – For a milder muffin, remove the seeds. Want more heat? Leave them in!

A must-have side dish for the holidays and this cornbread is a crowd-pleaser! It can also be made ahead of time and simply reheat when ready to be served. Lather on lots of butter and enjoy!

How to Make Them:

1. Preheat your oven and grease a muffin tin.
2. In a large bowl, combine the dry ingredients: flour, cornmeal, baking powder, baking soda, sugar, and salt.
3. In a separate bowl, whisk together the wet ingredients: eggs, melted butter, and cream (or your milk alternative).
4. Fold in the cheddar cheese, corn kernels, green onions, and jalapeños into the wet mixture.
5. Gradually combine the dry and wet ingredients until just mixed.
6. Scoop the batter into your muffin tin and bake until golden brown.

These muffins are best served warm, straight out of the oven, with a generous helping of chili on the side. Trust me, your whole family will love them as much as mine does!

Enjoy these easy-to-make, flavour-packed muffins for your next family dinner or as a snack to brighten up your day. I hope this recipe becomes a staple in your home like it is in mine!

Jalapeno Cheddar Cornbread Muffins

Rachelle Newbigging

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Servings 12 muffins

Ingredients

  

• 1 cup all-purpose flour or gluten-free 1-to-1 flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup finely ground cornmeal
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup butter melted and cooled (or olive oil for a vegan option)
• 1 large egg
• 3/4 cup cream or milk alternative almond or oat milk works great
• 1 cup shredded cheddar cheese sharp cheddar for extra flavour
• 3/4 cup corn kernels fresh, frozen, or canned
• 2 green onions chopped
• 2 jalapeños 1 chopped and 1 sliced for garnish

Instructions

 

• Preheat your oven to 350°F (175°C). Spray a muffin tin with oil or line with paper liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, cornmeal, sugar, and salt.
• In a separate bowl, whisk the melted butter, cream (or milk alternative), and egg until combined.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to over-mix the batter.
• Gently fold in the corn kernels, chopped green onions, chopped jalapeño, and shredded cheddar cheese.
• Fill each muffin tin with the batter, about 3/4 full. Top each muffin with a jalapeño slice for garnish.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove from the oven and let the muffins cool slightly before serving warm with a bowl of chili.

Notes

Store up to 4 days in an air tight container.

Keyword cornbread, muffins

If you enjoyed this recipe you may also like my Hearty Turkey Chili, or my Creamy Lemon Chicken & Wild Rice Stew or my Tuscan Beef Stew.

Feel free to leave a comment below and let me know how you liked these Jalapeño Cheddar Cornbread Muffins! I’d love to hear how you enjoyed them or any creative twists you made to the recipe. Happy baking!