Cheddar Jalapeno Cornbread Muffins
Are you like me and waiting for the weather to turn cooler to enjoy those cozy comfort foods? I jumped the gun earlier this week and made a big pot of soup, White Bean Chicken Chili, one of our favorites. And just so the soup wouldn’t be lonely, I also made a batch of Cheddar Jalapeno Cornbread Muffins. Yum.
With the addition of cheddar cheese, jalapeño, onion and black bean, these cornbread muffins made it to my list of keepers.
Adjust to your liking; amp up the spice with more jalapeño; omit the onion and/or black beans if they’re not your favorite.
A delicious savory bite, and the perfect compliment to soup, chili, or stew.
Enjoy!
Cheddar Jalapeno Cornbread Muffins Recipe
Cheddar Jalapeno Cornbread Muffins
The perfect muffin to serve with a big pot of chili.
Ingredients
- 1 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cup buttermilk
- 1/3 cup oil
- 1 cup sharp cheddar cheese, shredded
- 1-2 jalapeño, finely diced (adjust for spice preference)
- 1/2 cup onion, finely diced (optional)
- 1/2 cup black beans, drained (optional)
Instructions
- Preheat oven to 350-degrees F. Grease muffin cups or use paper liners.
- In a large bowl, lightly whisk together all dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- Beat the eggs, buttermilk and oil together in a small bowl, then stir into dry ingredients. Mix well, but be careful to not over mix.
- Add in cheese, jalapeño, onion and black beans, stir until combined.
- Fill muffin cups half full.
- Bake for 18-20 minutes.
These sound so good… I want to make them tonight for my hubby as a special treat! 🙂
These look awesome! I love how you added black beans!
Oh, boy. Fall is in the air. Love these … for breakfast! 🙂
I love anything cornmeal and this sounds amazing. I am thinking this might be supper tonight.
You know that I love cornbread in any way, shape or form! And these little muffins looks like the perfect partner for any of my fall soups and chilis. Love the addition of black beans to the batter. Brilliant.
These corn muffins are making me think it’s time to make chili…and a big batch of this cornbread to dip into it.
I can’t wait to make these to go with my veggie chili!
There are no words to say how much I’m going to be craving these now! Come on chili weather!
Oh man, I am so ready for fall…and this cornbread!
These sound lovely! Yum!
I have never seen black beans in a muffin like this, and I’m loving it!!
I have a soft spot for cornbread, I just loss all self control when I get a whiff of fresh baked cornbread!
These sound and look delish
I would have to say, yes, these would make awesome friends to my chili. 🙂 Love!
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Mmmmm. Mmmmmmm. Mmmmmmmmm. Do those sound good!
yum yum yum yum!!! This look great and as you know I love my jalapeños… especially with some cheddar.
Laura @ A Healthy Jalapeño
Please, please, please say there is room in that basket for me to snuggle with those muffins.
I BEG YOU.
These look absolutely scrumptious!
These are super fun & the texture looks perfect!
I love these! I would have never thought to put black beans inside the muffins ~ very smart!
LOVE these Amy – would be fabulous w/chili but honestly? i might sneak these for breakfast too!
We’re having spaghetti red and cornbread muffins tonight for dinner. I love this time of year!
I love that these are chalk full of ingredients… I’ve never thought to put beans in there but I love it!
The high was 68 today and it’s overcast and windy out. These look perfect for dinner!!
I love that you added beans! So clever you are! 😉
You had me at corn bread – toss in jalapenos and cheese and I am smitten!
These are soo popular in my hometown of Albuquerque, and now I have a recipe. Will definitely make them this weekend. I was feeling homesick!
Amy, I’m making these tomorrow!! They look incredible.
now that is a corn muffin!
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