Cornhole-Style Cornbread Muffins

Capture the essence of a classic tailgate game with these savory cornbread muffins, perfect for pairing with any BBQ dish. These muffins are filled with sweet corn kernels and spicy jalapeños, offering a delightful blend of flavors that complement the smoky notes of barbecue.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 12

Ingredients

1 cup all-purpose flour

1 cup cornmeal

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup corn kernels, fresh or frozen

1/4 cup jalapeños, finely chopped

1/2 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk together the buttermilk, eggs, and melted butter.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese.

6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.

7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Reheating

To reheat, place muffins in a preheated oven at 350°F for 5-7 minutes, or microwave on high for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.