Cheddar Jalapeno Cornbread Muffins

A plate full of Cheddar Jalapeno Cornbread Muffins

Every comfort food I can think of off the top of my head is full of carbs, and I am especially partial to breads. When bread baskets are offered at a restaurant I am that person that can’t eat their meal because I am full from the yummy warm bread.  Seriously, if someone told me I couldn’t eat bread the rest of my life unless I cut my big toe off , GOODBYE BIG TOE. First I would be looking for a really sharp knife, then I would toss out my flip flops. Life isn’t worth living without the simple luxury of bread, who needs a big toe?!! These little bite sized Cheddar Jalapeno Cornbread Muffins are no exception.

I have been to several restaurants that serve cheddar jalapeno hush puppies and they are so good. I honestly hate to pull out the fryer unless I have to so I decided to mimic the hush puppies in this mini muffin. These cheddar jalapeno cornbread muffins are slightly sweet and have a great fluffy texture with bits of corn and cheese . The diced jalapenos give these a bit of a kick but not to much that you can’t enjoy them. These are great to pop in your mouth alone or even with a smear of butter. If you like a little sweetness with your cornbread drizzle a little bit of honey on one , yumm.  I usually make these when we have a soup , stew, or chili but honestly they are good with anything .

Cheddar Jalapeno Cornbread Muffins on a table


The beauty of cornbread is it isn’t only delicious it is super easy to make. Win Win , right???  Start off with mixing the flour , cornmeal, salt, baking powder, and baking soda.

corn meal and flour

Then mix in the oil, buttermilk, honey, corn and slightly beaten eggs.

adding corn

Then add the diced jalapenos and shredded cheese.

adding cheddar and jalapenos

Mix well

Add mixture to an oiled mini muffin pan and bake in a preheated 350 degree oven.

muffin tin full of Cheddar Jalapeno Cornbread Muffins

Let the muffins slightly cool and remove from the pan.

Cheddar Jalapeno Cornbread Muffins cooling


A bite taken from a Cheddar Jalapeno Cornbread Muffins

Cheddar Jalapeno Cornbread Muffins

3.64 from 19 votes
Course Breads
Servings 48 mini muffins


  • 1 Cup All Purpose Flour
  • 1 1/2 Cups Yellow Cornmeal
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 2 Teaspoons baking powder
  • 1/2 cup vegetable oil
  • 1 cup buttermilk.
  • 2 Tablespoons honey
  • 15.25 oz can of corn-drained
  • 2 slightly beaten eggs
  • 2 Fresh Jalapenos -deseeded and diced
  • 1 1/2 cups shredded cheddar cheese


  • Preheat oven to 350 and spray mini muffin pan with cooking spray
  • Mix together flour, cornmeal, salt , baking soda, and baking powder
  • Add oil, buttermilk, honey, slightly beaten eggs and drained corn
  • Mix well
  • Add deseeded jalapenos and cheddar cheese
  • Mix Well
  • Add to prepared mini muffin pan- This should be enough for 48 mini muffins
  • Bake for 10-12 minutes
  • Let cool slightly and remove from pan
Tried this recipe?Let us know how it was!

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Jane Zimmerman
Jane Zimmerman
4 years ago

What size can of corn, please?

Jane Zimmerman
Jane Zimmerman
4 years ago
Reply to  Jane Zimmerman

Thank you! And thank you for the EXCEPTIONALLY FAST response! Now I don’t have to wait to make the recipe, or worse, guess at the size! Again, thanks so much!!

Jane Zimmerman
Jane Zimmerman
4 years ago

Thank you. And thank you so much for your EXCEPTIONALLY FAST response! Now I don’t have to wait to make it, or worse, guess at the size! Thanks again!!

Nancy Scott
Nancy Scott
4 years ago

Has anybody tried this recipe without the honey? I prefer that my cornbread not have even a hint of sweetness! Other than that, these sound great.

4 years ago

Have you ever made in regular size muffin pan? Temp and time? If you have please.

3 years ago

Do you use self rising cornmeal or regular ground?

1 year ago

do you know what I should do differently for high altitude?

1 year ago
Reply to  Debbie

Thank you.

1 year ago

Do you have to refrigerate or are these good to be left out?