Jalapeno Popper Cornbread Muffins

Fluffy buttermilk cornbread muffins filled with cream cheese and jalapenos make for a delicious jalapeno popper cornbread. Your chili or soup will never have tasted better!

It may have taken until almost Halloween but the cool weather is finally officially here! It has been a bit strange eating pumpkin recipes when it was almost 100 degrees outside so now that the weather is letting up I am making soups and stews and CHILI! And I couldn’t think of anything better to go with these recipes than my absolute favorite cornbread recipe that has been kicked up a notch with cream cheese and jalapenos.

I know I have mentioned this before but I am a huge fan of jalapenos and jalapeno poppers (check out the Jalapeno Popper Quiche! It is amazing!) for that matter. Just a week ago I posted a recipe for a Jalapeno Popper Cheese Ball that was such a big hit we actually made another batch just for us and instead of making it into a ball I put it in a Ball Jar (seriously one of my favorite “tupperware” since they are glass and inexpensive) and we have been using a bread knife to scoop it out onto our favorite foods including sandwiches, baked potatoes, and the most delicious ribeye I think I have ever had.  I’ll be posting a standing rib roast around the holidays, it is officially our Christmas Eve dinner for our little family. You’d think it may be a funny option for a family of toddlers but these kids we are raising love a good steak, so that roast does not last long!

Back to today’s recipe as I sit here thinking about that ribeye. This recipe is a great base for a deliciously buttery buttermilk cornbread you don’t need a mix for. If you remove the cream cheese and jalapeno it would be a perfect basic cornbread. When I make this recipe without the additions I usually add 1/4 cup of honey to the recipe and use 2 tablespoons of sugar instead of 1/3 cup to make a delicious honey cornbread.

You’ll love this recipe, it is one bowl, one whisk and just few minutes of prep. You’ll love the addition of the cream cheese which gets all warm and melted inside the cornbread so when you break it apart its like you have already buttered the muffin except with a spicy kick of jalapenos and cream cheese.

Preheat oven to 400 degrees. Grease muffin pan with baking spray. In a large bowl, add the corn meal, flour, sugar, baking powder and salt. Add egg, melted butter and buttermilk and whisk just until combined. Spoon the batter 1/2 full, then add a tablespoon of cream cheese. Top with 2-3 slices of jalapenos. 

Bake for 15 to 18 minutes, or until the muffins bounce back when pressed. 

5 from 8 votes

Print

Jalapeno Popper Cornbread Muffins

Fluffy buttermilk cornbread muffins filled with cream cheese and jalapenos make for a delicious jalapeno popper cornbread. Your chili or soup will never have tasted better!

Course Bread

Cuisine American

Keyword Jalapeno Popper Cornbread Muffins

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12

Calories 199 kcal

Author Sabrina Snyder

Ingredients

• 1 1/4 cup cornmeal
• 3/4 cup all-purpose flour
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg , beaten
• 4 tablespoons melted butter
• 1 cup buttermilk
• 4 ounces of cream cheese
• 3 jalapenos , deseeded and deveined

Instructions

1. Preheat oven to 400 degrees.
2. Grease muffin pan with baking spray.
3. In a large bowl, add the corn meal, flour, sugar, baking powder and salt.
4. Add egg, melted butter and buttermilk and whisk just until combined.
5. Spoon the batter 1/2 way full, then add a tablespoon of cream cheese.
6. Top with 2-3 slices of jalapenos.

7. Bake for 15 to 18 minutes, or until the muffins bounce back when pressed.

Nutrition Facts

Jalapeno Popper Cornbread Muffins

Amount Per Serving

Calories 199 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 36mg12%

Sodium 188mg8%

Potassium 183mg5%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 7g8%

Protein 4g8%

Vitamin A 334IU7%

Vitamin C 4mg5%

Calcium 66mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.