Description
Add a spicy twist to your favorite Southern comfort with these Jalapeño Cornbread Muffins with Cream Cheese Filling. Moist, savory, and loaded with just the right amount of heat, these muffins hide a creamy surprise in the center that makes every bite extra special. Perfect for potlucks, chili night, or as a zesty side to your barbecue spread!
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Ingredients
For the Cornbread Muffins:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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¼ cup granulated sugar
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1 tbsp baking powder
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½ tsp salt
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1 cup buttermilk
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2 large eggs
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⅓ cup vegetable oil or melted butter
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1 cup corn kernels (fresh, frozen, or canned and drained)
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1–2 jalapeños, finely chopped (seeds removed for milder spice)
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½ cup shredded cheddar cheese (optional, for extra flavor)
For the Cream Cheese Filling:
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6 oz cream cheese, softened
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1 tbsp honey (for a touch of sweetness)
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Pinch of salt
Optional Garnish:
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Jalapeño slices for topping
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Extra shredded cheddar cheese
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease it with nonstick spray.
Step 2: Make the Cream Cheese Filling
In a small bowl, beat softened cream cheese with honey and a pinch of salt until smooth and fluffy.
Set aside or refrigerate while preparing the batter.
Step 3: Mix the Cornbread Batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together buttermilk, eggs, and oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
Fold in corn kernels, chopped jalapeños, and shredded cheddar (if using).
Step 4: Assemble the Muffins
Spoon about 1 tablespoon of batter into the bottom of each muffin cup.
Add about 1 teaspoon of the cream cheese mixture into the center of each.
Top with more batter until the cups are about ¾ full, ensuring the cream cheese is sealed inside.
Top with a jalapeño slice or sprinkle of cheese if desired.
Step 5: Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted (not into the cream cheese) comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Serve and Enjoy
Serve warm to enjoy the melty cream cheese center, or let cool and pack them up for later. They’re just as tasty at room temperature.
Notes
Use Room Temp Cream Cheese – It spreads easier and gives a smoother filling.
Don’t Overmix – Stir the batter just until the dry ingredients disappear.
Control the Heat – Leave seeds in for extra heat or use pickled jalapeños for tang.
Seal the Filling – Make sure the top layer of batter fully covers the cream cheese to prevent leakage.
Use Fresh Corn – If in season, fresh sweet corn adds incredible texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American – Southern-Inspired