Classic Cheddar Jalapeño Cornbread Muffins
Classic Cheddar Jalapeño Cornbread Muffins are a delicious twist on traditional cornbread, offering a perfect blend of savory cheddar cheese and spicy jalapeños. These muffins are fluffy, moist, and have just the right amount of heat. The preparation time is approximately 30 minutes, and they are easy to make, making them ideal for both novice and experienced bakers.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for less heat)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
Cooking Steps:
- Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, mix together cornmeal, flour, baking powder, salt, and sugar.
- Stir in the shredded cheddar cheese and chopped jalapeños until well incorporated.
- In another bowl, whisk together buttermilk, vegetable oil, and eggs until smooth.
- Combine the wet ingredients with the dry ingredients, stirring until just blended (be careful not to overmix).
- Fill the muffin tins about two-thirds full with the batter.
- Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving.
For ingredient suggestions or replacements, you can use almond milk or oat milk instead of buttermilk for a dairy-free version. If you prefer milder heat, substitute jalapeños with diced bell peppers, or omit them altogether. You can also switch out cheddar cheese for pepper jack for an extra kick.
Variations on this recipe abound! You can add corn kernels for added sweetness, mix in cooked bacon pieces for a smoky flavor, or incorporate spices like cumin or paprika for an extra layer of complexity.
For cooking tips, remember to properly grease your muffin tin to prevent sticking. You can also enhance the flavor by using sharp cheddar cheese. If you’re unsure about the level of heat, start with one jalapeño and gradually add more based on your preference.
Pair these cornbread muffins with a revitalizing iced tea or a light lager beer. They also complement chili or soups beautifully, making them a great addition to any hearty meal!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Sweet Corn and Cheddar Jalapeño Muffins
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup fresh corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
Cooking Steps:
- Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, mix together cornmeal, flour, baking powder, salt, and sugar.
- Fold in fresh corn kernels, shredded cheddar cheese, and chopped jalapeños until evenly distributed.
- In another bowl, whisk buttermilk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined, avoiding overmixing.
- Spoon the batter into the prepared muffin tins, filling them about two-thirds full.
- Bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Allow to cool for a few minutes before serving.
For ingredient suggestions or replacements, you can swap buttermilk with unsweetened almond milk or coconut milk if you’re looking for a dairy-free option.
To reduce the heat, consider using a milder green pepper in place of the jalapeños, or simply reduce the quantity used.
Variations on this recipe can include adding cooked, crumbled bacon for a savory twist, or incorporating spices like chili powder or smoked paprika to enhance the overall flavor profile.
You can also try mixing in different types of cheese, such as mozzarella or gouda, for a unique taste.
For cooking tips, verify that you don’t overmix the batter once the wet and dry ingredients are combined, as this can lead to dense muffins.
Using fresh corn gives a lovely sweetness and texture, so consider using it if available.
Additionally, letting the muffins cool in the pan for a few minutes before transferring them to a wire rack can help prevent them from sticking.
These Sweet Corn and Cheddar Jalapeño Muffins pair perfectly with a revitalizing glass of iced lemonade or sweet tea.
They also complement dishes like grilled meats, soups, or a spicy chili, making them versatile for any meal or gathering.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Jalapeño Cheddar Cornbread Muffins With Honey Butter
Jalapeño Cheddar Cornbread Muffins With Honey Butter****
These Jalapeño Cheddar Cornbread Muffins are a delightful twist on traditional cornbread, featuring a spicy kick from jalapeños and a tangy richness from cheddar cheese. They take about 30 minutes to prepare and are easy to whip up, making them a perfect side for any gathering or a comforting snack.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup fresh corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup honey (for honey butter)
- 1/2 cup softened butter (for honey butter)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and grease a muffin tin or line with paper liners.
- In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- Stir in the fresh corn, cheddar cheese, and jalapeños until evenly mixed.
- In another bowl, whisk together buttermilk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the muffin tins about two-thirds full with batter.
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
- While baking, mix honey and softened butter together to make honey butter.
- Let muffins cool slightly before serving with honey butter.
For ingredient suggestions or replacements, you can substitute buttermilk with sour cream or a dairy-free alternative like almond or coconut milk. Alternatively, you can replace the jalapeños with diced bell peppers for a milder flavor.
In terms of variations, you can add extras such as cooked sausage or ham for added protein, or incorporate different types of cheese like pepper jack for a spicier kick. You may also want to incorporate herbs, like cilantro or chives, to enhance the flavor profile further.
To guarantee your muffins are perfectly light and fluffy, avoid overmixing the batter. It’s also beneficial to use fresh corn for the best flavor and texture. Allowing the muffins to cool in the pan for about 5 minutes before moving them to a wire rack helps prevent sticking.
These Jalapeño Cheddar Cornbread Muffins pair wonderfully with invigorating beverages like iced tea, lemonade, or even a robust ale, which complements the savory elements beautifully.
They’re a delightful accompaniment to spicy dishes, barbecued meals, or a cozy soup.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Savory Bacon and Cheddar Jalapeño Cornbread Treats
These savory Bacon and Cheddar Jalapeño Cornbread Treats are a delicious and hearty twist on traditional cornbread, adding the irresistible flavors of crispy bacon and melted cheddar cheese to the mix. Perfect for breakfast, lunch, or as a side dish, they take about 30 minutes to prepare and feature a moderately easy preparation level, making them a fantastic addition to any gathering.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup cooked bacon, chopped
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
Cooking Steps:
- Preheat your oven to 400°F (200°C) and grease a baking dish or line with parchment paper.
- In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- Stir in the chopped bacon, cheddar cheese, and jalapeños until evenly mixed.
- In a separate bowl, whisk together buttermilk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spread the batter evenly into the baking dish.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before cutting into squares for serving.
For ingredient suggestions or replacements, you can substitute buttermilk with sour cream or a dairy-free milk alternative. If you want to reduce the bacon, you can replace it with cooked diced ham or omit it altogether for a vegetarian version.
For variations, consider adding ingredients such as chopped green onions or diced red bell pepper for an extra burst of flavor. You can also experiment with different types of cheese, such as pepper jack for a spicier option, or add corn kernels for added sweetness and texture.
To guarantee your cornbread is light and fluffy, avoid overmixing the batter and allow the baking powder to activate by confirming that your wet and dry ingredients are at room temperature. Letting the cornbread rest in the pan for a few minutes before serving helps improve the texture.
These Savory Bacon and Cheddar Jalapeño Cornbread Treats pair well with a variety of beverages including a crisp lager, invigorating iced tea, or even neat whiskey, which emphasizes the savory flavors beautifully.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Mini Cheddar Jalapeño Cornbread Muffins for Snacking
These Mini Cheddar Jalapeño Cornbread Muffins are a delightful and portable twist on traditional cornbread, perfect for snacking or serving at gatherings. With a prep time of just 20 minutes and a moderately easy preparation level, these bite-sized muffins are bound to please guests of all ages.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with muffin liners.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- Stir in the shredded cheddar cheese and chopped jalapeños until well distributed.
- In another bowl, mix the buttermilk, vegetable oil, and egg until well combined.
- Pour the wet mixture into the dry ingredients and stir until just blended, being careful not to overmix.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
For ingredient substitutions, you can use almond milk or any plant-based milk in place of buttermilk, or mix regular milk with lemon juice or vinegar to create a buttermilk substitute. Feel free to reduce the cheddar cheese or use a sharper cheese for a more intense flavor.
Variations include adding cooked corn kernels for added sweetness or diced bell peppers for extra color. You could also experiment with different cheeses like feta or a blend of mozzarella and parmesan for a unique twist.
To guarantee your muffins are perfectly tender, be careful not to overmix the batter, as this can lead to dense muffins. Additionally, make sure your baking powder is fresh for the best rise, and you can check this by adding a teaspoon to hot water; it should fizz if it’s active.
These Mini Cheddar Jalapeño Cornbread Muffins pair wonderfully with a chilled glass of white wine, a light lager, or invigorating lemonade, which complements the savory, cheesy components and balances the heat from the jalapeños beautifully.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Double Corn Cheddar Jalapeño Muffins
Double Corn Cheddar Jalapeño Muffins are a hearty and flavorful twist on traditional cornbread muffins, incorporating both cornmeal and corn kernels for a delightful texture. Perfect for breakfast, brunch, or as a side dish, these muffins take about 25 minutes to prepare and have a moderately easy difficulty level.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup fresh or frozen corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Fold in the corn kernels, shredded cheddar cheese, and chopped jalapeños until evenly distributed.
- In another bowl, combine the buttermilk, vegetable oil, and egg, whisking until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean when inserted into the center.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
If you need alternatives, you can substitute buttermilk with almond milk mixed with lemon juice or vinegar. For a lower-fat option, consider using a reduced-fat cheese or omitting some of the cheese altogether. You can also swap out the cornmeal for a gluten-free blend if preferred.
For variations, think about adding ingredients like diced red bell pepper for sweetness, or crumbled bacon for a smoky flavor. You might also experiment with different types of cheese such as pepper jack for added spice or goat cheese for a creamy texture.
To achieve perfect muffins, avoid overmixing the batter as this can lead to toughness. Double-check that your baking powder is fresh for ideal rising, and consider rotating the muffin tin midway through the baking process to guarantee even cooking.
Pair these double corn muffins with a revitalizing iced tea, a crisp white ale, or a fruity sangria to complement and enhance their savory flavors, making for a delightful culinary experience.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Spicy Cheddar Jalapeño Cornbread Muffins With Avocado
Spicy Cheddar Jalapeño Cornbread Muffins with Avocado are a deliciously bold twist on classic cornbread muffins, bringing together the rich flavors of cheddar and the heat of jalapeños, complemented by creamy avocado. Perfect for brunch or as a savory snack, these muffins take about 30 minutes to prepare, and they boast a moderately easy difficulty level.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup fresh or frozen corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1 ripe avocado, mashed
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Fold in the corn kernels, shredded cheddar cheese, and chopped jalapeños until evenly distributed.
- In another bowl, combine the mashed avocado, buttermilk, vegetable oil, and egg, whisking until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean when inserted into the center.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
If you’re looking for ingredient substitutions, you can replace buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar. For a dairy-free option, use a non-dairy cheese alternative in place of cheddar and skip the egg by using a flax egg or an applesauce substitute.
For variations, think about incorporating spicy chorizo for added flavor, or mix in some diced sun-dried tomatoes for a hint of sweetness. You can also try including different herbs, like fresh cilantro or parsley, for a revitalizing taste.
To achieve the best results, make sure to not overmix the batter, as this can cause the muffins to turn out dense. Check that your baking powder is still active, and consider rotating the muffin tin halfway through baking to guarantee even cooking and browning.
Pair these spicy cheddar jalapeño cornbread muffins with a revitalizing lemonade, a zesty margarita, or a crisp lager to enhance their savory and spicy flavors, making your meal even more enjoyable.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Herb-Infused Cheddar Jalapeño Cornbread Muffins
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup fresh or frozen corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1/4 cup fresh herbs (such as chives, cilantro, or parsley), chopped
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
- In a bowl, mix together cornmeal, flour, baking powder, salt, and sugar.
- Stir in corn kernels, cheddar cheese, chopped jalapeños, and fresh herbs.
- In a separate bowl, whisk together buttermilk, vegetable oil, and the egg until smooth.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Spoon the batter into muffin cups until about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
For ingredient substitutions, you can swap buttermilk for regular milk mixed with a tablespoon of vinegar or lemon juice.
If you wish to avoid dairy, consider using a non-dairy cheese alternative for the cheddar and replace the egg with a flax egg or applesauce.
In terms of variations, you might include crumbled bacon for a smoky flavor or experiment with different cheeses, such as pepper jack for an additional spicy kick.
Adding roasted red peppers can also enhance the sweetness and add color.
To achieve the perfect texture and rise, be gentle when mixing the batter; overmixing can lead to dense muffins.
Verify your baking powder is fresh for prime leavening, and consider rotating the muffin tin halfway through baking for even results.
For drinks to pair with these flavorful muffins, consider serving them with a rejuvenating iced tea, a fruity sangria, or a light-bodied white wine, such as a Sauvignon Blanc, to complement their savory and spicy notes.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Gluten-Free Cheddar Jalapeño Cornbread Muffins
Gluten-Free Cheddar Jalapeño Cornbread Muffins are a delicious and spicy twist on traditional cornbread, perfect for those following a gluten-free diet. These muffins are light, fluffy, and packed with flavor, making them a great accompaniment to chili, soups, or as a standalone snack. The preparation time is around 30 minutes, and the difficulty level is easy.
Ingredients:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup fresh or frozen corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1/4 cup fresh herbs (such as chives, cilantro, or parsley), chopped
- 1 cup buttermilk (or non-dairy alternative)
- 1/4 cup vegetable oil
- 1 large egg (or flax egg for vegan)
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
- In a bowl, mix together gluten-free cornmeal, gluten-free flour, baking powder, salt, and sugar.
- Stir in the corn kernels, cheddar cheese, jalapeños, and fresh herbs.
- In a separate bowl, whisk together buttermilk, vegetable oil, and the egg until smooth.
- Combine the wet and dry ingredients, mixing gently until just combined.
- Spoon the batter into muffin cups until about 3/4 full.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before moving to a wire rack.
For ingredient substitutions, you can use a different type of gluten-free flour blend, maintain the use of dairy-free cheese alternatives, or substitute the egg with a flax egg or applesauce for a vegan option. If buttermilk is unavailable, you can create your own by mixing regular milk with a tablespoon of vinegar or lemon juice.
Variations on this recipe include adding crumbled bacon for a savory twist, using different herbs such as basil or rosemary, or incorporating other cheese types like pepper jack or feta for more flavor options. You can also introduce other spices, such as cumin or smoked paprika, to further enhance the flavor profile.
To achieve the best results with these muffins, be careful not to overmix the batter, as gluten-free mixtures can become dense. Verify that your baking powder is fresh and consider rotating the muffin tin halfway through the bake for even cooking.
For drinks to pair with these flavorful muffins, reinvigorating iced tea, a crisp lager, or a slightly sweet Riesling wine would complement the spicy and cheesy notes nicely, making for a balanced tasting experience.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Cheddar Jalapeño Cornbread Muffins With Sweet Corn Kernels
Cheddar Jalapeño Cornbread Muffins with Sweet Corn Kernels is a delightful twist on the classic cornbread muffin, combining the sweetness of corn and the heat of jalapeños for a satisfying flavor explosion. Ideal for any gathering or as a side dish to hearty meals, this gluten-free recipe is easy to prepare, requiring only about 30 minutes from start to finish.
Ingredients:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup fresh or frozen sweet corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1/4 cup fresh herbs (such as chives, cilantro, or parsley), chopped
- 1 cup buttermilk (or non-dairy alternative)
- 1/4 cup vegetable oil
- 1 large egg (or flax egg for vegan)
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
- In a bowl, combine gluten-free cornmeal, gluten-free flour, baking powder, salt, and sugar.
- Fold in the sweet corn kernels, cheddar cheese, chopped jalapeños, and fresh herbs.
- In another bowl, whisk together the buttermilk, vegetable oil, and the egg until well blended.
- Combine the wet and dry ingredients, stirring gently until just combined.
- Distribute the batter into muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
For ingredient substitutions, you can opt for a different gluten-free flour blend, use a dairy-free cheese alternative, or replace the egg with a flax egg or applesauce for a vegan version. If buttermilk isn’t on hand, a mixture of regular milk with a tablespoon of vinegar or lemon juice will suffice.
Variations to explore include adding in crumbled bacon for an extra savory note, switching up the herbs to use basil or rosemary, or using different cheeses like pepper jack or goat cheese for a varied flavor profile. You can also experiment with spices such as cumin or coriander to further elevate the taste.
To guarantee the best results, avoid overmixing the batter to maintain a light texture. Check that your baking powder is fresh for proper leavening, and consider rotating the muffin tin halfway through baking to enhance even cooking.
For pairing drinks, consider serving these cornbread muffins with an invigorating iced tea, a zesty margarita, or a light beer to complement the spicy and sweet flavors of the dish. They also go well with a rich, creamy soup or a hearty chili, providing that perfect balance of flavors.
Cheddar Jalapeño Cornbread Muffins in a Cast Iron Skillet
Cheddar Jalapeño Cornbread Muffins in a Cast Iron Skillet are a mouthwatering dish that brings a delightful twist to traditional cornbread. This recipe features the combo of spicy jalapeños and rich cheddar cheese, baked directly in a well-seasoned cast iron skillet for an extra crispy exterior and tender interior. With a preparation time of about 30 minutes and a difficulty level that’s beginner-friendly, you’ll love how easy it is to create this delicious, savory treat.
Ingredients:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup fresh or frozen sweet corn kernels
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
- 1/4 cup fresh herbs (such as chives, cilantro, or parsley), chopped
- 1 cup buttermilk (or non-dairy alternative)
- 1/4 cup vegetable oil
- 1 large egg (or flax egg for vegan)
Cooking Steps:
- Preheat your oven to 375°F (190°C) and heat your cast iron skillet over medium heat for a few minutes.
- In a mixing bowl, combine the cornmeal, gluten-free flour, baking powder, salt, and sugar.
- Stir in the sweet corn, cheddar cheese, chopped jalapeños, and herbs until evenly distributed.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined.
- Once the skillet is hot, add a little vegetable oil to coat the bottom.
- Pour the cornbread batter into the skillet, spreading it evenly.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean. Let cool slightly before serving.
For ingredient substitutions, consider using a different brand of gluten-free flour blend, or a dairy-free cheese alternative if you’re avoiding dairy. You may also replace the egg with a flax egg or applesauce to make the dish vegan-friendly. If you don’t have buttermilk on hand, you can create a substitute using regular milk with a tablespoon of vinegar or lemon juice.
Variations to try include adding crumbled bacon for an extra savory kick, incorporating different herbs like thyme or oregano, or using alternative cheeses like gouda or havarti for a unique flavor twist. Feel free to increase the heat by using spicier chili peppers or adding spices such as smoked paprika.
To guarantee a perfect bake, make sure not to overmix the batter as this can affect the texture; keep an eye on the baking time and test with a toothpick for doneness. Additionally, if you want a delicious crust, make sure your skillet is well-heated before pouring the batter in.
For pairing drinks, consider serving these cornbread muffins with a invigorating iced tea or a light lager beer, both of which complement the spicy jalapeño flavor nicely. For a non-alcoholic option, a sparkling lemonade provides a stimulating contrast to the savory cornbread.
