Wednesday, October 3, 2012

Sweet Cornbread Muffins with Jalapeno

Want a little Wednesday giggle?  Today I asked one of my school kiddies if he has someone else talking inside of his head while I'm giving directions.  His response:  Sometimes.
I'm not sure why I even asked...

Now for the recipe...
Every good chili recipe needs a sweet little sidekick.   We adore these cornbread muffins - perfectly sweet and sinful.  Best dishes and yummy dreams, friends!


Sweet Cornbread Muffins with Jalapeno
Recipe adapted from: bluegirl on

Makes 24 mini muffins

1 c. flour
1 c. yellow cornmeal
1/3 white sugar
1/3 brown sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 c. skim milk
1/3 c. vegetable oil
1 jalapeno, seeded and minced
1/2 c. corn (thawed or canned)

1.  Preheat the oven to 375 degrees and spray a mini muffin pan with nonstick spray.  
2.  Combine the first six (dry) ingredients together in a large bowl. 
3.  Add the wet ingredients and mix thoroughly.  
4.  Spoon the batter into the muffin tins.  Keep in mind that the batter with rise. 
5.  Bake for 15-20 minutes, or until a knife comes out clean from the center of the muffin. 

Click here to see where I shared this recipe.
Aren't these muffin/cupcake liners the cutest?

Thanks for reading, loves xo


Words Of Deliciousness said...

These cornbread muffins look perfect.

Miz Helen said...

We would just love this muffin, perfect to go with all of our fall soups and stews. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Not Your Ordinary Agent said...

Wow!! I love your photos!!! Thanks for sharing at Foodtastic Friday!

Kathy Shea Mormino said...

Hello, new follower here! I would love to have you link up with my Clever Chicks Blog Hop this week!

I hope to see you there!
The Chicken Chick