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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!
Let’s talk about corn, baby.
I’d say I’m having a moment with corn, but I’d be lying…since it’s a moment that never ends.
Corn on the cob was, is, and forever will be one of my favorite summer vegetables. There is nothing better than smearing melted butter all over your face as you gnaw your way around the cob, not worrying about napkins until you demolish the whole thing.
When you’re not eating it straight, it’s also incredibly versatile, and should be a part of all summer meals. Ever.
Jalapeno Popper Cornbread Muffins
In the past, I have generally avoided cornbread. I can’t say the extra dry, crumbly slabs of ground corn were ever very appealing to me.
Give me biscuits with my fried chicken, or give me death.
However, this particular recipe, inspired by one I make almost every day at work, makes me want to take the entire muffin tin into a locked room where I don’t have to share the spoils.
Jalapeño poppers + cornbread + muffins?
Yessssssssss, folks. It’s not new or innovative or particularly clever, but it’s a damn good alternative to your usual Southern style cornbread.
If you’re anything like my hubby and I, and like a little bite of heat in your food, these muffins are SO for you.
Between the diced bits inside and the coins on top, there are two big peppers in this batch of twelve. Don’t be intimidated, though – they won’t burn your face off.
The secret to cooling these off and making them super moist is sour cream.
And then there’s that amazing molten cream cheese center.
Not optional. It’s the difference between baking regular jalapeño muffins and popper ones.
These spicy Jalapeno Cornbread Muffins should absolutely be eaten warm.
Bordering on too hot for your tongue.
Restrain yourself from diving in as soon as they come out of the oven. That smell is gonna get you.
And if I could make one last suggestion? Hit these with a generous drizzle of honey.
It will change. your. life. In the best way possible.
Jalapeno Popper Cornbread Muffins
- 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
- 15 ounces 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
Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
Add flour, baking powder, and salt; stir until thickened and combined.
Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
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.
Bake 16-19 minutes, or until a toothpick inserted comes out clean.
Serve as a side with a savory dinner, or enjoy with a drizzle of honey.
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