Did you make this recipe?
Leave a review »

Jalapeno Popper Cornbread Muffins

Kick up your cornbread game! These spicy, cheesy Jalapeno Popper Cornbread Muffins are the perfect side for fried chicken, chili, or just by themselves with a drizzle of honey!

Serves 12 muffins     adjust servings

Preparation 10 mins Cook Time 19 mins Total Time 29 mins


  • 1 cup cornmeal
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (15 oz.) can creamed corn (or homemade)
  • 1 cup sour cream
  • 1 cup cheddar cheese, shredded
  • 1 jalapeno pepper, seeded and diced, plus slices for garnish
  • 4 ounces cream cheese


  1. Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
  2. In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
  3. Add flour, baking powder, and salt; stir until thickened and combined.
  4. Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
  5. Fill each muffin tin ¾ full; add 1 Tablespoon of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno coin.
  6. Bake 16-19 minutes, or until a toothpick inserted comes out clean.
  7. Serve as a side with a savory dinner, or enjoy with a drizzle of honey.


© 2016 The Crumby Kitchen. All rights reserved. Top