Jalapeño Cornbread Muffins is a rich batter of cornmeal and luscious thick yogurt, elevating an old southern recipe to the next level of flavor and healthy ingredients!
Jalapeno Cornbread Muffins
These jalapeno cornbread muffins happened by accident and what a beautiful accident indeed!
I live in Maryland, in an area surrounded by cornfields in the summertime, but I didn’t grow up making cornbread. Remember, I am of Mediterranean descent.
Then one day, I invited a friend to come cook with me for the weekend, a southern gal… totally a cornbread gal!
We both competed on a Food Network program, Clash of the Grandmas, back in 2016, different episodes; but through an accident, we met.
Production accidentally crossed our emails and accidentally sent her emails to me. We connected and it was the beginning of a fabulous friendship!
But what does that have to do with Cornbread? I’ll show you!
Cars Coffee And Cornbread
I won’t lie… I love cars; sports cars, vintage cars, race cars, artsy cars!
While playing in my kitchen, a few years ago, with my new Food Network southern gal friend, we made my cornbread recipe to take for a gift. The gift was intended to let us in, to view their massive collection of vintage cars.
While I was elated to take her to see the cars, I was really being quite ‘cheeky,’ because she is a true southern gal.
I’m sure she has probably made cornbread in a cast iron skillet since she was ‘knee-high to a grass hopper’!
Me? I’m a Mediterranean raised gal that likes to put ‘my twist’ on everything I cook.
None the less, we had a blast and the cornbread was fabulous, and the guests that received our offerings were elated and happy to show us the cars!
Corn Season Is Ripe For Cornbread
Okay, enough about cars! Let’s talk about corn, of which I am inundated with all summer.
Living near an area where the seasons are marked, by what the local farmers are growing, often inspires the recipes I create, or re-create.
Having observed the pristine orderly rows and rows of four inch stalks of corn, a few months ago, I was inspired to create a new twist on an old cornbread recipe I have used for years.
I will also challenge you to experiment with a corn ice cream, yes ice cream, that is rich, creamy and made from freshly picked sweet corn! Corn Ice Cream. But that is for another day and another chat.
While cornbread, being a quick bread, most often associated with the southern cooking, rarely has corn in it; I wanted to change that.
While corn meal is not a gluten flour, in order to create a moist, fluffy muffin, the cornmeal was going to need help.
Wanting to keep these muffins gluten-free, I created a new recipe that didn’t add wheat flour, but rather gluten-free flour that worked perfectly.
Growing Jalapeños For My Muffins
By the time the corn fields are ripe for the picking of juicy sweet corn, so are the multitudes of various peppers growing locally or in my garden.
Sweet cornbread muffins are nice, especially for breakfast, but why not a spicy hot, Latin flavored cornbread! For that I was going to need jalapeños for my muffins.
Cornbread Muffins With Jalapeños
I love this recipe with chopped jalapeños throughout the batter, offering both the sweetness of corn and the heat of peppers. I found peppers to be one of the easiest things I grow in my yard.
The only finicky aspect of growing peppers, is waiting for them! They are often drought tolerant, and don’t take up much room.
Planting a seed in April and not being able to pick until August can make you wonder why you bothered.
But then when their color pops up all over, and the flavors are amazing, freshly picked, or frozen for later in the year, you are reminded why you grow them.
Muffins Are A Great Way To Showcase Cornbread
The traditional way of making cornbread is in a cast iron pan, over fire or on top of the stove.
That’s great if you’re camping or cooking ‘down home’ style and don’t mind placing the pan on the table to serve.
We were going to give these jalepeno cornbread muffins as a gift, so muffins were the best way to bake our flavor abundant gifts.
How To Make Cornbread Muffins
Muffins are my favorite way to bake a huge variety of things we love to eat, into an easy to-go, or present, meal in a few bites.
I love muffins so much that I created 52-Muffins in a cookbook called My Muffin Madness! So, of course I had to create a cornbread muffin with the summer’s heat of jalapenos!
Making jalapeno cornbread muffins is as easy as mixing the batter for your favorite cake; wet ingredients, dry ingredients and something to make them rise.
For the wet aspect, I am using buttermilk and the luscious creaminess of thick plain yogurt. Plain yogurt has the zing of sour cream, the richness of cream cheese and is… let’s face it, healthier!
The fresh corn (or frozen if it’s all you have), and peppers will get folded in just before baking. Be sure to place one thin slice of jalapeño on the top of the batter before baking.
I use this as a ‘warning’ sign that this cornbread has extra pizzazz!
Fun Variations Of Hot Cornbread For Halloween
For a really fun treat, around Halloween, I have devised a fabulous cornbread recipe with black pepper and bacon.
Halloween Skull Cornbread are what I call them and my grandchildren ask for them every year!
Instead of using a traditional muffin tin, I love using ‘skull’ molds, which are easy to use and really compliment the vibe of a spicy hot cornbread treat.
Halloween Pepper Bacon Cornbread
- Gluten-free flour
- Corn meal
- Baking powder
- Baking soda
- Plain yogurt
- Olive oil
- Mixing bowl
- Measuring cup
- Measuring spoons
- Wooden spoon
- Muffin tin
- Baking paper cups
- Cutting board
- Chopping knife
Jalapeño Cornbread MuffinsCourse: BreadCuisine: American
Jalapeño Cornbread Muffins, a rich batter of cornmeal and luscious yogurt, elevating an old southern recipe to a new level of health and flavor!
Gluten-free flour – 1 1/2 cups
Corn meal – 3/4 cup
Sugar – 1/4 cup
Baking powder – 1 tablespoon
Salt – 1/2 teaspoon
Thick Plain Yogurt- 1 cup
Baking soda – 1/2 teaspoon
Eggs – 2
Buttermilk – 3/4 cup (see notes)
Olive oil – 1/3 cup
Corn – 1 cup
Jalapeños – 1, finely chopped, plus more for garnish
- Mix the flour, corn meal, sugar and baking powder in a bowl and set aside.
- In a separate bowl, mix the yogurt and baking soda. Stir and let it set for 5 minutes.
- Add the eggs, oil and milk. Whisk to incorporate.
- Fold in the dry ingredients, add corn and finely chopped jalapeño. Add a little extra milk if needed to made a smooth batter (not runny nor dry).
- Place batter into prepared muffin tins (non-stick spray, or cupcake papers), or a loaf pan. Arrange very thin slices of jalapeño across the top and a sprinkle of coarse salt.
- Bake in a 350 degree oven until tester (toothpick), comes out clean.
- Cornbread will last up to a week in the fridge or freezes well.
- Buttermilk can easily be substituted with regular milk and a 1/4 teaspoon of lemon juice or vinegar.