Add a little cheese — and a little kick — to your cornbread.



Cook Time: 15 min     Yield: Serves 12


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 tablespoon liquid from a jar of jalapeño slices
  • 6 jarred jalapeño slices, cut in half
  • 1/2 cup shredded cheddar cheese


  • 1

    Preheat the oven to 400 degrees and adjust the oven rack into the middle of the oven. Place muffin paper liners in a 12-cup muffin tin.

  • 2

    In a medium mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt.

  • 3

    In a small bowl, combine the milk, oil, egg and jalapeño jar liquid.

  • 4

    Add the milk mixture to the flour mixture and stir until just blended.

  • 5

    Use a 1/4 cup measure to scoop the muffin batter into the muffin liners in the pan.

  • 6

    Top each muffin with half of a sliced jalapeño and sprinkle with cheese.

  • 7

    Bake for 15 to 17 minutes or until a wooden pick inserted in the center of a muffin comes out clean.

NEXT: Bake these muffins for your next picnic or brunch! Check out more picnic ideas and brunch party ideas.