Moist and flavourful, these Mini Cornbread Muffins make a great side to your main dish and are also delicious as a snack or breakfast on the go!
These Mini Cornbread Muffins with corn kernels are absolutely delicious! Cornbread definitely fits into the comfort food category and is great served as a side dish with a hot bowl of chili or soup on a cold day. It’s also makes a great appetizer or snack and is delicious for breakfast as well. Cornbread isn’t food that I grew up eating. In fact, I can’t remember having it before last year when I needed something to serve alongside my chili. Well, it was a hit and I’ve been making it regularly since then.
These Mini Cornbread Muffins are really moist and the added cheese, jalapeño and cilantro makes them super flavourful. They are especially delicious served warm with a little bit of butter.
Mini Cornbread Muffins
Moist and flavourful, these Mini Cornbread Muffins make a great side to your main dish and are also delicious as a snack or breakfast on the go!
Ingredients
- 1 cup yellow cornmeal
- 1 cup unbleached all-purpose flour
- 3/4 tsp sea salt
- 1/4 tsp baking soda
- 1 Tbs baking powder
- 1 egg
- 1/4 cup vegetable oil
- 1-1/4 cups buttermilk
- 2 tbsp. sugar
- 1 cup grated jalapeño cheddar cheese
- 1-1/2 cups corn kernels fresh or canned, drained
- 2 tbsp. finely diced fresh jalapeño
- 2 tbsp. finely chopped cilantro
Instructions
- Position a rack in the centre of the oven and pre-heat the oven to 375°F.
- Grease the mini muffin tins with butter and dust with flour or line the muffin cups with paper liners. Set aside.
- In a large bowl, combine the cornmeal, flour, salt, baking soda, and baking powder.
- In a second bowl, whisk together the egg, oil, buttermilk and sugar.
- Combine the dry and wet ingredients and stir until just mixed.
- Stir in the cheese and corn.
- Divide the batter in half, to one bowl add the diced jalapeño and cilantro, leave the other plain. If you prefer to make the entire recipe with the jalapeño and cilantro make sure to at least double the amounts to 2 tablespoons each.
- Bake until a toothpick inserted in the muffin comes out clean, about 11 minutes.
- Serve warm with butter on the side.
Recipe Notes
If you would like to make some of these plain, you can add half of the jalapeño and half of the cilantro to half of the batter and keep the other half without.
I made these cornbread muffins the other day and they turned out wonderfully! I modified two things and used Bob’s Red Mill, 1 for 1 gluten free flour and sharp cheddar cheese instead of jalapeño cheddar! The mini cornbread muffins are so tasty on their own, with butter or a dipping sauce or a bowl of chili! Yum!
Hi Amanda, it’s great to know that this recipe can be turned into a gluten-free one. So happy to hear that you enjoyed it. Looking forward to seeing you over the holidays 🙂
I love corn bread everything – especially with a stout bowl of chili
Mmmm, I agree, sounds delicious together!
These look great and taste great too
Thanks Alex!
Using the same recipe, to make large muffins, is it the same temperature and time?
Hi Liz,
If by large muffins, you mean the standard size, I would keep the same temperature but check the muffins after 13 minutes (instead of the 11 minutes for the mini), if you insert a toothpick in the muffin it should come clean. If not done by then just keep checking every couple of minutes. Hope that helps!
Yum yum yum!!!!
Thanks Amanda! I’m glad to see others think so as well!