Jalapeno Cornbread Muffins

Mar 17, 2017 | homepage preview, Recipe, Side Dishes

Jalapeno Cornbread Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers, Side Dishes
Cuisine American
Servings 12 Muffins


  • 1 cup All purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted
  • 1/2 cup sugar
  • 2 eggs large
  • 1 tablespoon honey
  • 1 tablespoon Paducah Olive Oil Jalapeno Balsamic Vinegar
  • 1/4 cup Cheddar Cheese shredded


  • Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with nonstick spray; set aside
  • In a large bowl, combine flour, cornmeal, baking soda and salt
  • In a large bowl, glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs, and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapeno balsamic vinegar and cheese and gently toss to combine.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and cool on a wire rack.


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