Savory Cornbread Muffins with Jalapeño and Cheddar
Moist cornbread muffins studded with spicy jalapeños and sharp cheddar cheese, perfect for any southern-inspired meal. This Southern-inspired recipe, ready in about 30 minutes, turns cornmeal, all-purpose flour, baking powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup melted unsalted butter
- 1 small, seeded and finely chopped jalapeño pepper
- 3/4 cup shredded sharp cheddar cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
- Step 2: In a large bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt until well combined.
- Step 3: In a separate bowl, whisk 1 cup milk, 1 large egg, and 1/4 cup melted unsalted butter until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix.
- Step 5: Fold in 1 small seeded and finely chopped jalapeño and 3/4 cup shredded sharp cheddar cheese evenly throughout the batter.
- Step 6: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Step 7: Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Step 8: Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
Frequently asked questions
How long does Savory Cornbread Muffins with Jalapeño and Cheddar take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Savory Cornbread Muffins with Jalapeño and Cheddar?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Savory Cornbread Muffins with Jalapeño and Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Savory Cornbread Muffins with Jalapeño and Cheddar for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Savory Cornbread Muffins with Jalapeño and Cheddar?
Southern snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
