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5 from 1 vote

Cornbread Muffins Recipe with Jalapenos and Cream Cheese

This cornbread muffins recipe makes the perfect side dish or appetizer with moist cornbread muffins filled with cream cheese, topped with jalapeno slices.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: coleslaw recipe, jalapeno, muffins
Servings: 48 muffins
Calories: 61kcal


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ¼ cup brown sugar
  • 2-1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons vegetable oil
  • 2 large eggs beaten
  • 1 cup corn frozen is OK
  • 6 ounces cream cheese
  • 3 jalapeno peppers sliced thinly (you’ll need about 48 slices)


  • Preheat oven to 375 degrees and lightly oil mini muffin pans.
  • Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, garlic, chili powder and salt in a large bowl. Stir in the buttermilk, melted butter, oil and eggs. Stir until you have a slightly lumpy batter.
  • Stir in the corn, then spoon the batter mixture into mini muffin tins until each ¾ full.
  • Next, scoop a small piece of cream cheese down into the center of each muffin batter. Use a spoon to cover it up.
  • Top each with a jalapeno slice.
  • Bake for 10-12 minutes, or until set.


Makes about 48 mini muffins.


Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 50mg | Potassium: 48mg | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1.2mg | Calcium: 15mg | Iron: 0.3mg