Cheddar cornbread muffins are easy, cheesy and delicious! They pair perfectly with Chili con Carne, Red Beans and Rice, or with pinto beans, such as in Frijoles Charros or the Ranch Hand Special. Optionally add sliced jalapeños for a spicy kick.
Cheddar Cornbread Muffins Recipe
Cheddar Cornbread Muffins
Equipment
- large glass bowl
- large wire whisk
- muffin pan
- ladle
- cooling rack
- cooking spray
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup whole milk
- 1 large egg – lightly beaten
- 4 tbsp butter – melted
- 1 cup cheddar cheese – freshly grated
- 1 hot jalapeño – seeded and thinly sliced (optional)
Instructions
- Preheat the oven to 400℉. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large glass bowl.1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp kosher salt
- Add the milk, egg and melted butter.1 cup whole milk, 1 large egg, 4 tbsp butter
- Stir it all together
- Stir in the grated cheddar and optionally the sliced jalapeño.1 cup cheddar cheese, 1 hot jalapeño
- Add the batter to 9 standard sized muffin wells. Optionally add a sliver of jalapeño to mark the hot ones.
- Bake for 15-20 minutes until a toothpick inserted into the middle of a muffin comes out clean. The muffins should be golden-brown.
- Let the muffins cool on a rack for a few minutes before removing from the muffin pan.
- Serve and enjoy!
PRIVATE NOTES
Nutrition
More Information
Mixing the batter
Dry ingredients
When making cornbread muffins, It’s best to throughly mix together the dry ingredients first. This ensures an even consistency throughout the batter.
Beat the egg
Lightly beat the egg before adding it on top of the dry ingredients. Again, this ensures there are not concentrations of egg white and egg yolk unevenly distributed through the batter.
Melt the butter
Similarly, melt the butter before adding it to the batter, so that it gets evenly distributed.
Don’t mind the lumps
When you stir the wet ingredients into the batter, it’s ok if there are some lumps. It does not need to be completely smooth.
Grate the cheese
Cheddar cornbread muffins taste best with freshly grated mild or medium block cheddar, such as Tillamook. Freshly grated cheese tastes much better than pre-grated cheese. Mild or medium cheddar melts more easily than sharp cheddar, and is not as oily when it melts.
Leftovers
Simply put any leftovers into a zip-lock bag and toss it into the freezer. They will be good for a couple of months. Use a tortilla warmer and zap them in the microwave for 30 seconds to get them back to their previous warm, yummy goodness.
Related Recipes
Chili con Carne
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