Cheddar Jalapeño Cornbread Muffins


Slightly adapted from

The vegetable stands in my neighbourhood are wonderful, plentiful, and economical. I shop at them often. What they don't do, however, is sell jalapeño peppers in anything smaller than a cubic buttload, so I often find myself looking for ways to use up the extra jalapeño peppers, (and one can only eat so much chili). These muffins are an excellent way to do that. They're cheesy and spicy, with a lovely sweet flavour as well. And they are almost ridiculously easy to make.


1 c
all purpose flour
1 c
yellow cornmeal
1⁄2 t
baking soday
1⁄2 t
1⁄2 c
butter (melted)
1⁄2 c
large eggs
1 T
3⁄4 c
shredded cheddar cheese
Jalapeno peppers (2 seeded and chopped fine, one sliced for garnish)


  1. Preheat oven to 375 F/190 C. Lightly butter a 12-cup muffin tin, or use non-stick spray.
  2. In a large bowl, combine flour, cornmeal, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir until moist. Add jalapenos and ½ cup of the cheese, and gently toss to combine.
  4. Scoop the batter evenly into the muffin tray. Top each muffin with a Jalapeño slice and remaining  shredded cheddar. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.