Mom It Down! Jalapeño Cheddar Corn Muffins

Need to whip up some yummy corn muffins for dinner one night? This is the recipe for you! It’s relatively simple to do and it tastes great. You really can’t go wrong with this recipe, the base is what it is (which is to say simple) making it incredibly versatile!


What you will need

  • Mixer
  • Muffin tins



  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup brown sugar
  • 3 ounces cheese chopped up (or shredded, whichever is easier)
  • 1/4 cup jalapeño peppers (de-seeded and minced)
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 egg, beaten

Mom It Down!

Preheat oven to 400 degrees. Grease muffin tins (or line with muffin papers).

Add all of your dry ingredients to the mixer. Give it a good stir. Add the cheese. Stir it again. You just want to coat the cheese in the dry mixture.


Add everything else and stir it up. The mixture will be on the runny side—almost like pancake batter. You’re done!


Fill up to 12 muffin tins with your batter. (I usually get 10.)

Bake for 15 – 20 minutes.


Let the muffins cool in the tins for a bit then remove.

Serve them with butter or sour cream—whatever you want. Yum!

Overcoming Obstacles

If you have a child who demands your full attention at almost all times, I might suggest cutting up the jalapeño first and then setting it aside for later, the cheese as well.

Also, feel free to substitute store bought shredded cheddar if you don’t feel like chopping it up yourself.

Otherwise, this should be pretty straight forward and doesn’t take much time at all.


Sky’s the limit! The base is what it is, but you can add whatever you want to the inside.

You can substitute brown sugar for white sugar. I might also suggest either adding in a little honey. I reckon you may also substitute the sugar entirely with honey but you may need to adjust the dry ingredients a bit to even out the liquid content.

I don’t see why this can’t easily be made vegan. Just use an egg substitute and some soy milk and omit the cheese—it should work perfectly! I may try this next weekend, I’ll let you know if I do and how it works out.

Let me know if you have any suggestions and/or comments.


  1. Our family’s recipe for this calls for a little onion and a small can of cream corn. Leave off some of the milk and oil, and it’s totally moist and yummy and great with soups and chili! We always cook it in an iron skillet though and you get a great crunchy crust.


  2. Yes, I make a similar version too and add a can of drained “Mexicorn” it’s canned corned with some mildly spicy peppers etc. added.


  3. i often mix in some fresh or frozen corn into the batter, and i’ve used dried chipotles (which i reconstitute in hot water) just because i always have them handy

    if you never tried it, cornbread is really good with miso-tahini spread.


  4. Made these last night and they came out great. Thanks for the easy-peasy recipe!


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