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Jalapeño and Cheese Cornbread Muffins

With Thanksgiving approaching, celebrate with Gemma Stoddart's spicy, cheesy cornbread muffins. These are perfect to soak up any leftover gravy and soothe your soul.

Jalapeño and Cheese Cornbread Muffins

Even if you don't celebrate Thanksgiving, this American treat makes the ideal accompaniment to stews and chillies. Make up a batch and pop them in the freezer - they are a great addition to a lunchbox.

About this recipe

Preparation Time 15 Minutes
Cooking Time 30 Minutes
Makes 12
Jalapeño and Cheese Cornbread Muffins Jalapeño and Cheese Cornbread Muffins


  • 250g cornmeal
  • 125g strong white flour
  • 1 tsp baking powder
  • 1½ tsp salt
  • 175ml buttermilk
  • 2 eggs, whisked
  • 150g butter, melted and cooled (plus a little extra for greasing)
  • 3 tbsp jalapenos, finely chopped
  • 150g strong cheddar cheese, grated



Preheat the oven to 180C.


Lightly grease a muffin tin with a little butter.


Mix the cornmeal, flour, baking powder and salt in a bowl. 


In a separate bowl, combine buttermilk, eggs and melted butter. Add the wet ingredients into the dry mix - stir until just combined, the less mixing the better.


Add in the jalapeños, cheese and spring onions and mix in gently. 


Spoon the mix into your prepared muffin tin and bake for 25-30 minutes until golden brown or when a skewer comes out clean when inserted into the middle.


Transfer to a wire rack and allow to cool. Muffins are best eaten immediately but will keep in an airtight container for a couple of days.

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