Jalapeno Cheddar Cornbread Muffins

After returning home from a recent trip to Savannah I found myself craving cornbread, my Soul Food fave. I’d spent four days eating my way through the city and nibbled on what seems like hundreds of comforting cornbread iterations: a brunch skillet topped with spicy sour cream and poached eggs, a spicy muffin smothered in jalapeno and tomato jam, and a simply sublime butter slicked slice during a Lowcountry fine dining feast.

I wanted to craft my very own recipe by combining my favourite ingredients: sharp aged cheddar, thick sour cream, spicy jalapeno, sweet creamed corn, and just enough onion powder to make your upper lip sweat. Plop in your mouth straight out of the oven.


1 1/2 cups cornmeal

1/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon onion powder

1 cup sharp cheddar cheese, shredded

14 oz can cream-style corn

1 cup sour cream

1/2 cup canned, chopped jalapeno peppers

1/2 cup canola oil

2 lightly beaten eggs


Preheat the oven to 400 °F. Spray miniature muffin tins with cooking spray.

In a mixing bowl, combine the cornmeal, salt, onion powder, and baking powder, stirring with a spatula. Add the cheese, creamed corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is combined.

Place 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.

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