Jalapeño cornbread muffins

A person showing six yellow muffins with Jalapeno slice on each on wire rack.
Soft and fluffy cornbread with a kick! Delicious served warm with butter and your favourite chutney.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Side Dish, Snack
Cuisine American
Servings 6 large muffins



  • Preheat oven to 200°C. Line or oil a 6-cup muffin tin.
  • In a large bowl, combine eggs, sour cream, sweetcorn, olive oil, cheese and chopped jalapeños.
  • Mix cornmeal flour, baking powder, baking soda and salt together. Add to the wet ingredients. Fold until well combined.
  • Spoon the muffin batter into the prepared tin. Top with extra jalapeño peppers and bake for 20-25 minutes. Allow the muffins to cool in the tin for 5 minutes before serving warm with butter and chutney.
Keyword gluten free, vegetarian
Tried this recipe?Let us know how it was!

These muffins work well as a side too.


  1. […] & Cheese is soul food at its best. Serve it as a side along with some jalapeño cornbread at your next barbecue […]

  2. Talitha on 05/08/2023 at 11:26 am

    5 stars
    I had cornmeal in the pantry so looked at a lot of cornbread recipes and this was one of the simplest I could find with everyday ingredients, 2 bowls and no fancy equipment.

    I made them for the whole family so left the jalapenos out but added some dried herbs and spices instead for extra flavour. I was also out of baking soda so used extra baking powder instead (1:3 ratio) and only had 1/2 cup sour cream so added 1/2 cup creme fraiche to complete. The muffins turned out great, had a nice height to them, crumbly, beautiful!
    Will definitely make them again 🙂

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