Jalapeno Cheddar Cornbread Muffins

The Vivacious Gourmet shares delicious healthy recipes

Hi, I'm Rachelle

The Vivacious Gourmet

I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.

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Jalapeno Cheddar Cornbread Muffins that your whole family will love. This is one of my favourite recipes that bring me back to my childhood. My dad used to make incredible chili and would pair it with warm, savoury corn bread. I love dipping the corn bread into my chili and the combination of the cheddar and jalapeno’s with the warm robust chili flavour is an absolute win in my books!

They are incredible easy to make, and require little ingredients. You can change the flour to gluten free and works just as good. I find sharp old cheddar works the best and it creates a bolder taste. To not make as spicy, remove the jalapeno seeds. For extra spice leave them in your batter. I hope you love this recipe as much as we do!

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.

Jalapeno Cheddar Corn Muffins

Jalapeno Cheddar Corn Muffins

Rachelle Lisa
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Servings 12 muffins


  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup finely ground cornmeal
  • 3 tablespoons sugar
  • 1/2 teaspoons salt
  • 1/4 cup butter melted and cooled
  • 1 large egg
  • 3/4 cup cream or milk alternative
  • 1 cup cheddar cheese shredded
  • 3/4 cup corn kernels fresh or canned
  • 2 green onions chopped
  • 2 jalapeños 1 chopped and 1 sliced for garnish


  • Preheat oven to 350 degrees F. Spray muffin tin with oil.
  • In a large bowl, mix together flour, baking soda, baking powder, cornmeal, sugar, and salt.
  • In a separate bowl, combine butter, cream & egg. Add dry mixture to wet mixture. Do not over mix.
  • Gently fold in corn, green onions, chopped jalapeño & cheese. Fill muffin tins and top each muffin with a jalapeño slice.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes back clean.
  • Serve warm with a bowl of chili. Eat and enjoy!


Store up to 4 days in an air tight container.
Keyword cornbread, muffins
Rachelle's signature


  1. John on April 22, 2023 at 8:44 pm

    Love love love these beauties!

    • Rachelle Lisa on April 25, 2023 at 5:23 pm

      Well I learned from the best, Chili guru, BBQ Master, and Cornbread Baker. Love ya Dad 😀

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