Jalapeno Marble Cheese Cornbread Muffins

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Category: side

Yield: 12 muffins

Calories/serving: 200

Preparation time: 25 minutes

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  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 2 eggs
  • 1 cup 1% milk
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream
  • 1 cup marble cheese, shredded
  • 2 jalapenos, finely diced


Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with muffin papers.

In a large mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup white sugar, 1 tablespoon baking powder, and 1/2 teaspoon table salt. Mix well to distribute the baking powder and salt evenly.

In another bowl, beat 2 eggs lightly. Stir in 1 cup 1% milk, 1/4 cup vegetable oil, and 1/2 cup sour cream until well combined.

Pour the wet ingredients into the dry ingredients. Stir just until the dry ingredients are moistened, being careful not to overmix.

Fold in 1 cup shredded marble cheese and 2 finely diced jalapenos into the batter.

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffin tin from the oven and place it on a wire cooling rack. Let the muffins cool in the tin for 5 minutes, then remove them from the tin and let them cool completely on the wire rack.

Serve the Jalapeno Marble Cheese Cornbread Muffins warm or at room temperature as a delicious side to your meal.


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