Cheddar Cornbread Muffins With A Bite (Or Not)

Prep Time
Cook Time
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"This recipe was rec'd via email from Yummly in an article titled "Team Yummly Go-To Recipes", but is actually a recipe by Meagan at azestybitedotcom. Meagan is a Texas girl like myself in my "prior to Iceland" life, so we both appreciate a good cheesy cornbread w/a bit of a bite. I chose to make the jalepeno chilies (or the amt used) an optional matter for the sake of my less adventurous DH & those among you that may not share my affection for some serious "bite". Pls read my NOTES that follow the prep steps for a hint & an extra thought from me. ENJOY!"

Original recipe yields 12 servings


  • Serving Size: 1 (81.3 g)
  • Calories 139.3
  • Total Fat - 4.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 43.9 mg
  • Sodium - 349.6 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.5 g
  • Protein - 5 g
  • Calcium - 131.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425F.

Step 2

In a lrg bowl, combine the flour, cornmeal, baking powder, baking soda & salt.

Step 3

In another bowl, whisk together the buttermilk, eggs, cheese & butter.

Step 4

With a lrg spoon, slowly stir the wet ingredients into the flour & cornmeal mixture.

Step 5

Add the corn kernels & chopped jalapenos, if using.

Step 6

Add batter to greased muffins tins, filling about 3/4 of the way.

Step 7

Top each muffin w/a little bit of cheese & bake for 10 min or until golden

Step 8

NOTE #1: As a matter of personal preference developed over time, I have come to favor a cornbread not so full of whole corn kernels, so I whiz them briefly w/my hand-held stick blender. They quickly change to a creamed corn texture w/smaller bits of corn & also keep the cornbread moist = Your decision to make.

Step 9

NOTE #2: When you top the uncooked muffins w/extra cheese, just use 3-4 of your fingers to grasp the grated cheese, drop it atop the uncooked muffins & press it lightly into the surface.

Tips & Variations

  • No special items are required.



We enjoyed the whole corn kernels and chopped jalapeno - they added textural contrast and an assertive but not overwhelming bite. It took about 14 minutes for my muffins (prepared in a cupcake pan in paper cupcake liners) to brown. The muffins fresh from the oven tended to cling to the paper liner, but those that cooled for about 10 minutes peeled cleanly, so I would add the rest time to the recipe. These were hearty muffins, and I will make them again!

review by:
(5 Jun 2018)