This Easy Jalapeno Cornbread is sweet, savory and perfectly moist. Ready in 25 minutes, enjoy it with a pat of butter, some honey or your favorite soup! (vegetarian, freezer friendly)
2largejalapeno peppers,finely diced plus more for topping
Instructions
Preheat oven to 375°F. Line a muffin tin with parchment paper muffin cup liners (these are my favorite) or grease with nonstick cooking spray.
In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt with a whisk or stand mixer.
In a separate bowl, mix together the milk, eggs and melted butter. Fold in the creamy style corn, shredded cheese and diced jalapenos.
Add the wet ingredients to the dry ingredients and stir until well combined.
Pour the mixture evenly into the muffin cups. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the pan and allow to cool slightly. Enjoy with a pat of butter, some honey or with your favorite soup or stew!
Notes
These can also be made in a 9x9 square pan.To freeze, place cornbread in a large zip-top freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat the next day if desired.