These Jalapeno Cheddar Cornbread Muffins are a great savory bake to have in your repertoire! Full of cheesy, spicy flavors, they work as a great side dish to any Tex-Mex dinner. They can also be eaten just as they are, which is all too easy when they taste THIS good.

Cornbread can be such a personal recipe depending on who you ask. I learnt this recipe from a combination of sources when I moved to Texas and have had so much fun testing different ideas until I reached these. Fluffy and moist, with a little heat. The perfect level of kick and a gorgeous bread recipe to make!

Feel free to adjust the spice level to suit yourself. And the cheese is versatile – use whatever you prefer or have in the refrigerator. Bake your cornbread muffins in a muffin pan, or use a brownie pan like I do! They should come out of the oven looking a bright golden color and smelling amazing! Brush with a little extra butter to serve.

Where does Cornbread Originate?

Cornbread originates from Native American cuisine, particularly from various Indigenous peoples of North America who cultivated and used corn (maize) as a staple food. Cornbread has a long history in the Americas, dating back thousands of years. Different Indigenous groups across North America developed their own variations of cornbread, using cornmeal mixed with water and sometimes other ingredients like salt or berries.

European settlers later adopted and adapted cornbread into their own cooking traditions. Over time, cornbread recipes diversified across the United States, with regional variations incorporating different ingredients such as buttermilk, eggs, sugar, and leavening agents like baking powder or baking soda.

Today, cornbread remains a popular and versatile dish in American cuisine, enjoyed as a side dish with meals, as a component in stuffing, or even as a dessert when sweetened with honey or molasses. Its roots in Native American culture underscore its importance and enduring presence in American culinary traditions.

A Little about Cornbread:

Here are some interesting facts about cornbread:

Variety of Forms: Cornbread comes in many varieties across the United States and beyond. Southern cornbread tends to be savory, often made with little or no sugar and cooked in a cast iron skillet. Northern cornbread may be sweeter and lighter, sometimes incorporating wheat flour or buttermilk.
Versatility: It can be enjoyed in various ways, such as as a side dish with chili, soups, or barbecue, or even as a standalone snack or dessert when sweetened.
Historical Significance: During the American Civil War, soldiers on both sides relied on cornbread due to its durability, affordability, and ease of preparation in the field.
Cultural Importance: Cornbread holds cultural significance in many parts of the United States, often associated with Southern and soul food cuisines. It’s a dish that reflects regional and historical influences.
Health Benefits: Cornbread can be a nutritious option depending on its ingredients. It’s a good source of carbohydrates and provides essential nutrients like iron, magnesium, and B vitamins.
International Popularity: Cornbread’s popularity has spread beyond North America. Variations can be found in countries such as Mexico (where it’s called “pan de elote”), where it’s often sweetened with sugar and served as a dessert.
Cornbread Day: National Cornbread Day is celebrated in the United States on March 22nd each year, highlighting its cultural and culinary significance.
Modern Twists: Chefs and home cooks often experiment with cornbread, adding ingredients like cheese, jalapeños, bacon, or herbs to create unique flavors and textures.
Symbol of Comfort: Cornbread is often associated with comfort food due to its warm, hearty nature and its ability to evoke feelings of nostalgia and home-cooked meals.

These facts showcase cornbread’s rich history, cultural significance, and versatility in culinary traditions both in the United States and internationally.

INGREDIENTS NEEDED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. The muffin pan I use is actually a square brownie pan, but this will work just as well in a regular muffin pan!

All Purpose Flour
Yellow Cornmeal
Baking Powder
Baking Soda
Salt
Salted Butter
Large Free Range Eggs
Full Fat Sour Cream
Whole Milk
Shredded Cheddar
Fresh Jalapeños

TOP TIPS FOR THE BEST Jalapeno Cheddar Cornbread Muffins

Melted Butter: Salted butter is absolutely best for this bake. If you don’t have any, use unsalted and simply salt to taste. Don’t be afraid of that salt shaker!
Dairy: For the Sour Cream and Milk use full fat if you can. This really helps the flavors come out and contributes to a more moist texture.
Jalapeños: Fresh is best BUT feel free to use the pickled ones in a jar if you prefer. Also, these can be pretty spicy so be sure to adjust if you want less heat in your muffins.
Cheese: Shredded cheddar is the obvious choice. That said, feel free to use any variety of cheese/cheese blends! An Italian or Mexican blend would be fun. Colby Jack, Mozzarella – whatever you like the sound of!
Bake Time: Make sure to keep an eye on them after the 15 minute mark to prevent them from burning. While still warm, I like to brush them with a little more butter before serving.

I make these Jalapeno Cheddar Cornbread Muffins using a square brownie pan, but they work just as well with a regular 12 hole muffin tin. For more savory baking, check out my Easy Cheesy Herb Monkey Bread. For more baking inspiration and videos, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE FOR Jalapeno Cheddar Cornbread Muffins

These Cornbread Muffins need to be stored in a cool, dry place. Make sure to place them in an airtight container prior to placing in a cupboard/in the pantry. They freeze really well, making this a great recipe to double batch so that some can be stored in the freezer for a later date. To freeze, place in an airtight container/ziplock bag and freeze for up to 3 months. To defrost, place in the fridge to thaw completely before serving.

As with any bread, these are definitely best served warm. If you don’t wolf them all down before they cool, I recommend warming up in the microwave for 30 seconds prior to serving!