Jalapeno Cornbread Muffins
Jalapeño Cornbread MuffinsTender, spicy with balanced sweet and savory flavor Jalapeño Cornbread Muffins are quick to make, naturally gluten free and are perfect to accompany any of your favorite Southern/Southwestern style dishes.
VIDEO
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 ¼ cup cornmeal
- ¾ cup gluten free flour, sifted, see notes
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup oil, + extra for greasing the muffin tin
- 3 tablespoon butter, melted
- 2 large eggs
- 1 ¼ cup milk
- 2 medium jalapeno, diced
- more butter + honey, for serving
INSTRUCTIONS
- Preheat oven to 350F.
- In a large bowl whisk sugar, baking powder, cornmeal, flour, salt until combined.
- In a separate medium bowl, whisk eggs and then add oil, melted butter and milk.
- Add wet ingredients to dry and whisk until smooth.
- In a separate bowl mix jalapenos and sprinkle with flour just enough to cover all the jalapenos. After that, stir the jalapenos into the batter.
- Brush muffin tin with olive oil or batter and divide the butter equally between 15 cups. (You’ll need to fill up about ⅔ of each cup). Add a jalapeno slice on top of each muffin (optional but makes a beautiful presentation).
- Bake for 20-25 minutes or until toothpick inserted in the thickest part will be almost dry.
- Remove from oven and let cool for 10 minutes in the muffin tin. Remove to wire rack and brush with melted butter (optional).
- Serve with honey, more butter, chili’s, stews and many more!
NOTES
- You can also bake this jalapeño cornbread in an 8- or 9-inch cake pan with a removable bottom. Bake at 350°F for about 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- For the flour, I used my go-to gluten-free blend from Schar Bread Mix or Bobs' Red Mill. There’s no need to add extra ingredients besides the baking powder listed in the recipe. This blend already contains a thickener, so it works well as-is.
- To freeze, let the muffins cool completely, then store them in an airtight container or sealable bag. Thaw in the fridge or at room temperature. To reheat, wrap in foil and warm in the oven until heated through. These are best enjoyed fresh, but they still taste great after freezing.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 191kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 30mgSodium: 275mgPotassium: 87mgFiber: 2gSugar: 10gVitamin A: 155IUVitamin C: 2mgCalcium: 81mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!