Mini Jalapeño Cornbread

  • Prep Time 10 min
  • Total Time 30 min
  • Makes: 12 muffins


  • 1 cup all-purpose flour 250 mL
  • 1 1/4 cups cornmeal 310 mL
  • 4 tsp baking powder 20 mL
  • 1 egg, lightly beaten
  • 1/2 cup sour cream or plain yogourt 125 mL
  • 1 1/4 cups milk 310 mL
  • 2 tbsp butter, melted 30 mL
  • 1 can whole kernel corn, drained 341 mL
  • 4 jalapeño peppers, seeded and finely minced
  • 1 cup finely shredded Tex-Mex cheese blend, divided 250 mL


  • Step 1

    Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.

  • Step 2

    In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.

  • Step 3

    Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.


These muffins freeze well. Just thaw overnight in the fridge or microwave on defrost setting for fresh-tasting cornbread the next day.