Cornbread is always popular and it can be served as either a side dish or an appetizer, or both! Whichever you prefer. Cheesy Cornbread Muffins! With the cream cheese and jalapeno slices, it’s quite a bit like a Jalapeno Popper Cornbread Muffin recipe. You’re going to love these, my spicy food loving friends! Talk about a great mashup! Jalapeno Cornbread + Jalapeno Poppers = AWESOMENESS. YES! Watch them disappear. Of course you can purchase a cornbread box mix from the grocery store, but not this time. We’re making our cornbread batter from scratch, and it is so much better. Make these for your next chili cook off or neighborhood gathering, or hey, just make them so you can enjoy them all for yourself, like we do! Let’s talk about how we make these wonderful cornbread muffins, shall we? Make the Cornbread Batter. Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, garlic, chili powder and salt in a large bowl. Add the wet ingredients to the dry ingredients and stir - buttermilk, melted butter, oil and eggs. Stir until you have a slightly lumpy batter. You don’t have to over stir, just make sure everything is uniform and incorporated. Fill the Cornbread Muffin Tins. Stir in the corn, then spoon the batter mixture into mini muffin tins until each tin is ¾ full. You’ll use about 1/4 cup each or so. Cream Cheese and Jalapeno Slices. Next, scoop a small piece of cream cheese down into the center of each muffin batter. Use a spoon to cover it up. Top each with a jalapeno slice. This is all extra flavor right here, my friends! It makes your cornbread really stand out. Boom! Done, my friends! What do you think? I love this recipe. So tasty! The best cornbread muffins you’ll ever make. At least I think so! This recipe will make you about 48 mini muffins, so prepare accordingly. It serves a crowd!
Storage & Leftovers
Storing your Cornbread Muffins in an airtight container in the fridge may allow you to store them for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate them promptly. NOTE: This recipe was updated on 10/5/20 to include new information. It was originally published on 11/8/17.
