Recipes Bread Quick Bread Recipes Cornbread Recipes Jalapeño Cornbread Muffins Be the first to rate & review! 1 Photo I love that these jalapeno cornbread muffins combine south-of-the-border flavors from my adopted cuisine, Tex-Mex, with my southern Kentucky roots. Cornbread is so easy to stir up, and this recipe spices it up a little, with the addition of jalapeño, onions, and a little taco seasoning mix for good measure. The recipe makes 12 muffins, but my Hubby had three! By Brenda Venable Published on August 15, 2023 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 25 mins Cool Time: 5 mins Total Time: 40 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1/4 cup unsalted butter, plus more for greasing muffin tins 1/2 cup minced onion 1/4 cup minced jalapeño, seeded and white membranes removed, plus 12 thin slices 2 large eggs, lightly beaten 1 cup buttermilk 1 cup plain yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon taco seasoning, or to taste 1 teaspoon salt, or to taste 1/2 teaspoon baking soda Directions Preheat oven to 375 degrees F (190 degrees C) and grease the cups of a 12-muffin tin. Place 1/4 cup butter in a small skillet and melt. When butter is melted, add onion and minced jalapeño and cook, stirring occasionally, 3 to 5 minutes. Set aside to cool. In a mixing bowl, combine beaten eggs and buttermilk, stirring briskly to combine. In a separate bowl, whisk together cornmeal, flour, taco seasoning, salt, and baking soda. When the onions and jalapeños have cooled to room temperature, combine with egg and buttermilk mixture, stirring briskly. Add wet ingredients to dry ingredients, stirring until dry ingredients are just moistened and there are no lumps. Pour batter evenly into prepared muffin cups. Place a slice of jalapeño on top of each muffin. Bake in the center of the preheated oven until browned and a toothpick inserted into the middle of the muffin comes out clean, about 25 minutes. If it does not come out clean, bake about 5 minutes more and test again. Cool in the pan on a rack, about 5 minutes. Serve warm. I Made It Print Nutrition Facts (per serving) 115 Calories 5g Fat 14g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 115 % Daily Value * Total Fat 5g 7% Saturated Fat 3g 14% Cholesterol 42mg 14% Sodium 301mg 13% Total Carbohydrate 14g 5% Dietary Fiber 1g 4% Total Sugars 2g Protein 3g 7% Vitamin C 3mg 3% Calcium 33mg 3% Iron 1mg 4% Potassium 101mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.