Savory Cornbread Muffins With Jalapeños and Corn Recipe (2024)

My new favorite cornbread recipe. Very moist. If you want to taste some heat add more jalapeno. I think I'll just omit next time. I didn't use the cheese (to cut down on calories/ fat) and didn't miss it either. I used one ear of fresh corn and baked it in a preheated oiled cast iron skillet, baked 20 min. This is the perfect recipe for a healthy, rustic, hearty cornbread to serve with bolito beans. Loved it.

Easy, delicious. Served with bean chili. Used milk instead of buttermilk, pickled jalepenos, smoked sea salt; and added thinly sliced red onion which I laid on top of the muffins before cooking, creating an attractive visual element and some nice depth of flavor.

I made a double batch, one batch without jalapeños because I was baking for a meeting, and some people don't like that much piquancy. But you are right, those who had the ones with jalapeños said the flavor wasn't all that spicy. As a spice fan, I'll kick it up next time. Good recipe!

Loved these! Loaded them up a little more than as written (added sun-dried tomatoes, caramelized scallions, diced pickled banana peppers). They turned out with a perfectly moist center yet the edges all toasty corn-flavoured. I'm thinking corn bread and muffin tins are one of those magic pairings.

I would cut the baking soda to 1/2 tsp — for whatever reason had that metallic taste, even though I used buttermilk.

Cooked in a cast-iron skillet in oven rather than muffin tin. Used optional cheese. On the plus side, easy to make, and result was moist, flavorful, and healthy-adjacent--the ww flour worked well here. But it was EXTREMELY salty. Next time would cut salt by half, maybe up the honey a bit.

This recipe did not do it for us. Made as written with pepper jack for the optional cheese. They came out of the oven beautiful, but found them not to be very moist, and there was no particular spice even with the full amount of jalapeños. I’ll continue my search for the perfect Mexican cornbread.

Pretty good. Made as is.

Could use a few red pepper flakes or a touch more salt. I made it with 1 Serrano pepper and we enjoyed them with pats of butter. I think cheese would make them too greasy.

I added a few peanuts to the dough

I found the batter suspiciously wet, it just didn't seem right so I added 1/3 cup of cornmeal and whole wheat flour extra to thicken things up and it turned out fine. Not sure if anyone else had the same issue.

Tasty, but although I used the jalapeño and even pepper-jack cheese it did not have any "zip." I expected them to have some kick but they didn't. So if you DO want to have some kick, definitely use more jalapeño, including its seeds.

Followed directions but added small can of diced green chilies verses 2 tablespoons of jalapeño, not sure if that made the difference in the volume of batter I noticed or not. I filled tins to the top, nice rise, but could have made 15 muffins verses the 12 as they spilled over a bit. Really good taste would make again.

Easy, delicious. Served with bean chili. Used milk instead of buttermilk, pickled jalepenos, smoked sea salt; and added thinly sliced red onion which I laid on top of the muffins before cooking, creating an attractive visual element and some nice depth of flavor.

Extra jalapeños do not render this recipe inedible! I doubled the recipe and it was tasty. However, do NOT recommend making this with Bob’s Red Mill 1-for-1 gluten-free flour. The structure was too dense.

These muffins were very simple to make and lovely! Added extra jalapeño and used pepper jack for the cheese component per other reviewers’ suggestions.

My new favorite cornbread recipe. Very moist. If you want to taste some heat add more jalapeno. I think I'll just omit next time. I didn't use the cheese (to cut down on calories/ fat) and didn't miss it either. I used one ear of fresh corn and baked it in a preheated oiled cast iron skillet, baked 20 min. This is the perfect recipe for a healthy, rustic, hearty cornbread to serve with bolito beans. Loved it.

Very nice muffin texture. I used almost a whole jalapeno as well as Monterey Jack with peppers but they still needed further bite. Will make again but will up the jalapeno for sure.