Tasty Jalapeño Gold Cornbread Muffins deliver the perfect balance of sweet corn flavor and gentle jalapeño heat. Moist, fluffy, and baked to golden perfection, these easy cornbread muffins make an irresistible side dish for chili, BBQ, soups, or everyday meals.
Ingredients:
- 1 Cup self-rising cornmeal mix
- ¾ Cup self-rising flour
- 1–10 ounce can whole corn
- ½ Cup vegetable oil
- 2 eggs
- 1 Cup sour cream
- 2 TBSP sugar
- 4 TBSP Third Coast’s Jalapeno Gold Candied Jalapeno’s
Directions:
- Preheat oven to 375°F and grease a 12-cup muffin tin.
- Combine all ingredients including the Third Coast’s Jalapeno Gold Candied Jalapeno’s.
- Pour equal portions into each cup.
- Bake 20 minutes.
❓ Frequently Asked Questions: Tasty Jalapeño Gold Cornbread Muffins
How spicy are these cornbread muffins?
They have a mild to medium heat. Removing the jalapeño seeds lowers the spice, while leaving them in adds more kick.
Can I make these muffins ahead of time?
Yes! Bake them up to one day in advance and store in an airtight container. Warm slightly before serving for best texture.
Can I freeze cornbread muffins?
Absolutely. Let them cool completely, then freeze for up to 2 months. Thaw at room temperature or reheat gently in the oven.
What pairs well with jalapeño cornbread muffins?
They’re perfect with chili, soups, BBQ, grilled meats, or as a savory breakfast muffin with butter or honey.
Can I add cheese or corn kernels?
Yes — shredded cheddar, pepper jack, or whole corn kernels make delicious additions for extra flavor and texture.
