Recipe courtesy of Upper Crust Bakery & Cafe

Jalapeno Cornbread Muffin

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 muffins
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1 cup pastry flour

1/2 cup yellow cornmeal 

1/8 cup granulated sugar 

1/3 tablespoon baking powder 

1/3 teaspoon baking soda 

1/3 teaspoon salt 

5 ounces buttermilk 

1/3 cup shredded Cheddar

1/3 cup shredded Monterey Jack cheese 

1/8 cup chopped jalapenos 

2 green onions, sliced 

1 large egg 

1/4 bunch fresh cilantro, chopped 

1/4 cup melted butter 

Nonstick cooking spray, for the muffin tin


  1. Preheat the oven to 350 degrees F.
  2. Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
  3. Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.