I have never been a fan of cornbread. I have tried it several times, but just never really enjoyed it. That was until my mom asked me to make a broccoli cheddar cornbread when we were visiting awhile back for my dad's birthday. I tried a piece of the cornbread and it was delicious. So delicious in fact I went back for more.
When I commented how delicious it was my mom said that she only likes sweet cornbread. Wait, what!? There is sweet and unsweetened cornbread? Well apparently I have only had unsweetened cornbread and that is why I never liked them.
So with my new found taste for sweet cornbread I decided it was time to try some other varieties. It was only natural I try one with cheese and jalapeños considering I like things spicy and can never say no to cheese.
Seeing as this was only my second time making cornbread and first time making muffins I followed the recipe and divided the batter between 12 muffins cups. The muffin tins ended up being extremely full, which I questioned, but since I did not know how much they would change in the oven I went with it. Well, when they were done baking they had spread out a lot, so much in fact they were all touching and difficult to get out of the pan (as you can see in the first picture). So next time, and there will be a next time, I will only be filling them 3/4 full and hopefully it will work better.
Even though these cornbread muffins spread out like crazy they were amazing. I love how they are nice and sweet with a subtle kick. I also really enjoy having them in muffin form instead of having to cut pieces out of a pan. I can not wait to make these again!
UPDATE:
Oh my goodness, I finally did it! It has taken me several tries, but I finally got the muffins not to spread out like crazy. It took increasing the baking soda a little bit and adding some baking powder as well. Plus making 18 muffins instead of 12.
Although the muffins did not bake up with the dome tops, I am glad the did not spread out. Maybe and that is a big maybe, I will go back to the original 12 muffins and see with the changes in ingredients I can get the dome on these muffins.
Enjoy!!!
Serves: 18 (about)
Calories: 141
Total Fat: 6.4g
Saturated: 3.8g
Polyunsaturated: 0.3g
Monounsaturated: 1.3g
Trans: 0g
Cholesterol: 40mg
Sodium: 78.4mg
Potassium: 48.3mg
Total Carbs: 13g
Dietary Fiber: 0.6g
Sugars: 8g
Protein: 2.7g
Vitamin A: 6.4%
Vitamin C: 3.6%
Calcium: 4.4%
Iron: 1.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Or Whatever You Do.
Jalapeño Cheddar Cornbread Muffins
Ingredients:
- 2/3 cup granulated sugar
- 1/4 cup honey
- 1/2 cup unsalted butter, melted
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 jalapeños, seeded and diced
- 3/4 cups shredded sharp cheddar cheese
Directions:
- Preheat oven to 350º F. Spray 2 muffin tins well with cooking spray.
- In a large bowl mix together the sugar, honey and melted butter until well combined.
- Add in the eggs, baking soda, baking powder and buttermilk. Whisk for one minute or until mixture is well combined.
- Add in cornmeal and flour, mixing until just combined.
- Add in jalapeños and cheddar cheese, stirring gently to combine.
- Fill prepared muffin tins 3/4 full. Bake for 15-20 minutes or until golden brown and an inserted toothpick comes out with a few moist crumbs.
Serves: 18 (about)
Calories: 141
Total Fat: 6.4g
Saturated: 3.8g
Polyunsaturated: 0.3g
Monounsaturated: 1.3g
Trans: 0g
Cholesterol: 40mg
Sodium: 78.4mg
Potassium: 48.3mg
Total Carbs: 13g
Dietary Fiber: 0.6g
Sugars: 8g
Protein: 2.7g
Vitamin A: 6.4%
Vitamin C: 3.6%
Calcium: 4.4%
Iron: 1.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Or Whatever You Do.