Cornhole-Style Cornbread Muffins

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 12
★★★★★
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If you're a fan of cornbread with a twist, these Cornhole-Style Cornbread Muffins are calling your name! They've got a delightful mix of sweet, spicy, and cheesy that makes them perfect for any occasion, from a casual backyard barbecue to a cozy dinner at home.

Ingredients for Cornhole-Style Cornbread Muffins

The base of these muffins is a combination of all-purpose flour and cornmeal, providing structure and that classic cornbread texture. A touch of granulated sugar adds sweetness, balancing the heat from the jalapeños. Baking powder and baking soda work together to give these muffins a nice rise and fluffy texture. A pinch of salt enhances all the flavors.

Buttermilk adds moisture and a tangy flavor that complements the corn. Eggs help bind everything together, while unsalted butter adds richness. Fresh or frozen corn kernels contribute a juicy, sweet bite. Jalapeños bring a gentle heat, and shredded cheddar cheese melts into gooey pockets of deliciousness.

Tips & Tricks

  • For an extra kick, leave some jalapeño seeds in the mix.
  • If your batter seems too thick, add a splash of milk to loosen it up.
  • Use fresh corn if possible — it adds a burst of sweetness and texture.
  • To prevent sticking, lightly spray the liners with cooking spray.

Serving Suggestions

Pair these muffins with a hearty chili or a bowl of creamy tomato soup for a comforting meal. They're also fantastic alongside grilled meats at a summer barbecue. For a breakfast treat, serve them with scrambled eggs and avocado slices.

Frequently Asked Questions

Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking mix.
How can I store these muffins?
Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

Cornhole-Style Cornbread Muffins Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and line a muffin tin with paper liners. This step makes cleanup a breeze and ensures your muffins have a nice shape.

In a large bowl, whisk together the dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure there's no clumping; a smooth blend is key.

In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, and melted butter. The buttermilk and eggs should be at room temperature to prevent the butter from solidifying.

Pour the wet mixture into the dry ingredients, stirring just until combined. Overmixing can make the muffins tough, so aim for a slightly lumpy batter.

Fold in the corn kernels, jalapeños, and shredded cheddar cheese. You want these ingredients evenly distributed throughout the batter.

Spoon the batter into the muffin cups, filling them about 3/4 full. This allows room for them to rise without overflowing.

Bake in the preheated oven for 18-20 minutes. You'll know they're ready when a toothpick inserted into the center comes out clean.

Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Easy to make with simple, everyday ingredients.
  • Great for meal prep — they freeze wonderfully!
  • Customizable with your favorite mix-ins.
  • A fun, portable snack for on-the-go munching.

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

Step-by-step 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.

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