adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jalapeño Cornbread Muffins
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy jalapeno cornbread muffins blend Tex-Mex and Southern flavors for a mouthwatering treat.
Ingredients:
  • 1/4 cup unsalted butter, plus more for greasing the muffin tins
  • 1/2 cup minced onion
  • 1/4 cup minced jalapeño, seeded and white membranes removed, plus 12 thin slices
  • 2 large eggs, lightly beaten
  • 1 cup plain yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon taco seasoning, or to taste
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon baking soda
Instructions:
  • Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin.
  • In a small skillet, melt 1/4 cup of butter. Stir in onion and minced jalapeño. Cook, stirring occasionally, for 3 to 5 minutes until softened. Let cool.
  • In a mixing bowl, vigorously stir together the beaten eggs and buttermilk until well combined.
  • Combine cornmeal, flour, taco seasoning, salt, and baking soda in a mixing bowl, and whisk until well blended.
  • Once the onions and jalapeños have reached room temperature, mix them vigorously with the egg and buttermilk mixture.
  • Combine wet ingredients with dry ingredients until just moistened, ensuring there are no lumps. Divide batter evenly into muffin cups, then top each muffin with a slice of jalapeño.
  • Bake in the center of the preheated oven until golden brown and a toothpick inserted in the middle comes out clean, approximately 25 minutes. If not clean, bake for an additional 5 minutes and test again.
  • Allow the dish to cool in the pan on a rack for approximately 5 minutes before serving warm.

Similar Recipes