Description
Whip up these Mexican cornbread muffins for a zesty twist on classic comfort food that’ll spice up your dinner table. Packed with jalapeños, cheese, and corn kernels, these muffins bring a delicious Southwest flair straight to your plate.
Ingredients
Scale
Main Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup corn kernels
- 1 cup shredded cheese
Supporting Ingredients:
- 2 large eggs
- ¼ cup unsalted butter
- 2 tablespoons diced jalapeños
- 1 tablespoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Seasoning Ingredients:
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 400°F and position the rack in the center. Prepare a 12-cup muffin tin by spraying each cavity with cooking spray or lining with paper liners.
- In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until thoroughly combined.
- In a separate bowl, beat 2 large eggs, then add 1 cup buttermilk and ¼ cup melted unsalted butter. Blend the wet ingredients until smooth.
- Create a small well in the center of your dry ingredients. Pour the liquid mixture into the well and gently stir with a wooden spoon until just incorporated. Avoid overmixing the batter.
- Add 1 cup corn kernels, 1 cup shredded cheese, 2 tablespoons diced jalapeños, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Fold these ingredients gently throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This ensures your muffins will rise properly and have a nice dome.
- Slide the muffin tin into the preheated 400°F oven and bake for 18-20 minutes. Your muffins are done when the tops turn golden brown and a toothpick inserted in the center comes out clean.
- Remove the tin from the oven and let the muffins rest for 5 minutes. This helps them set and makes removing them easier. Transfer to a wire rack to cool completely.
- Serve warm alongside your favorite main dish or enjoy as a standalone savory snack. These muffins taste best when fresh and slightly warm.
Notes
- Use room temperature ingredients to help the muffins mix smoothly and rise evenly.
- For a milder version, remove jalapeño seeds before dicing to reduce heat while keeping flavor.
- Swap buttermilk with regular milk mixed with a tablespoon of vinegar if buttermilk isn’t available.
- Gluten-free flour works perfectly as a direct substitute for all-purpose flour in this recipe.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6 to 8
- Calories: 242 kcal
- Sugar: 3 g
- Sodium: 288 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 70 mg