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!
Ingredients
- unsalted butter, plus more for greasing muffin tins: 0.25 cup
- onion: 0.5 cup (minced)
- jalapeño, seeded and white membranes removed, plus 12 thin slices: 0.25 cup (minced)
- eggs, lightly: 2 piece (beaten)
- buttermilk: 1 cup
- plain yellow cornmeal: 1 cup
- all-purpose flour: 0.5 cup
- taco seasoning: 1 tsp (to taste)
- salt: 1 tsp (to taste)
- baking soda: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C) and grease the cups of a 12-muffin tin.
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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.
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In a mixing bowl, combine beaten eggs and buttermilk, stirring briskly to combine.
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In a separate bowl, whisk together cornmeal, flour, taco seasoning, salt, and baking soda.
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When the onions and jalapeños have cooled to room temperature, combine with egg and buttermilk mixture, stirring briskly.
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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.
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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.
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Cool in the pan on a rack, about 5 minutes. Serve warm.
