Corn bread is a favorite in my family and like most cooks I have my special version that everyone likes. This time I wanted to put lots of goodies in it like jalapenos, cheese and spice them up a bit to serve to my more adventurous diners!
After looking at a number of recipes I decided to use Chef Julianna’s recipe as a guide to come up with this perfect, flavorful and spicy recipe. Julianna has a wonderful food blog https://foodieonboard.com/2018/03/09/jalapeno-cheese-cornbread/ for her version of these muffins.
Changes I made: I did use kosher salt instead of sea salt, cayenne pepper instead of flakes, did not add corn kernels (added some sweet red pepper for color), used 1 fresh jalapeno pepper (not the canned chilies), did not add green onions and used Monterey Jack Cheese with Jalapenos instead of the sharp cheddar.
What I liked the best about Julianna’s recipe is there is no sugar! That ingredient did not affect how delicious and moist these muffins were. All I can say is “wow” – these really will make any meal special!
Corn Bread Muffins with Jalapenos and Monterey Jack Cheese, Adapted
- 1 cup flour
- 1 cup medium stone ground cornmeal
- 1 tbsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cayenne pepper ( leave out if you want less heat)
- 1/2 tsp. cumin
- 2/3 cup sour cream
- 2/3 cup buttermilk
- 2 tbsp. butter, melted and cooled
- 1 large egg, beaten slightly
- 1 jalapeno pepper, seeded and finely diced
- sweet red pepper, diced for color
- 1-3/4 cup Monterey Jack Cheese with Jalapenos (or a cheese of your choice)
Preheat the oven to 375°F. Grease a 12 well muffin tin or use muffin liners.
Combine the flour, cornmeal, baking powder, cayenne, salt and cumin in a large bowl. In a smaller bowl whisk together the buttermilk, sour cream, butter and egg.
Add the wet ingredients to the dry and mix just until combined. Fold in the jalapeno pepper, sweet red pepper and cheese just to combine.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.