Description

Looking to spice up your side dish game? These Jalapeño Cornbread Muffins with Cream Cheese Filling are the perfect blend of sweet, savory, and spicy. Moist, golden cornbread is packed with fresh jalapeños and a surprise center of creamy, tangy cream cheese. They’re bold, flavorful, and a guaranteed hit at any gathering—from chili night to summer BBQs.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Cornbread Muffins:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup sugar (or honey)
2 large eggs
1 cup buttermilk
¼ cup melted butter (plus more for greasing)
½ cup corn kernels (fresh, frozen, or canned and drained)
2–3 jalapeños, finely chopped (remove seeds for less heat)

For the Cream Cheese Filling:

6 oz cream cheese, softened
1 tbsp honey or sugar
Pinch of salt

Optional Garnish:

Jalapeño slices for the tops
A drizzle of honey before serving

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Filling

In a small bowl, mix softened cream cheese with honey (or sugar) and a pinch of salt until smooth.
Cover and refrigerate while you prepare the batter—this makes it easier to scoop.

Step 2: Make the Cornbread Batter

Preheat oven to 375°F (190°C). Grease or line a muffin tin.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, beat eggs, then whisk in buttermilk and melted butter.
Pour the wet ingredients into the dry and stir until just combined.
Fold in corn kernels and chopped jalapeños. Do not overmix.

Step 3: Fill the Muffin Cups

Spoon about 1 tablespoon of batter into each muffin cup.
Add about 1 teaspoon of the cream cheese mixture to the center.
Top with more cornbread batter to cover the filling (fill each muffin cup about ¾ full).
Optional: Press a thin jalapeño slice on top of each muffin for garnish.

Step 4: Bake the Muffins

Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted near the edge (not center) comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 5: Serve and Enjoy

Serve warm for the best creamy center experience.
Optional: Drizzle with a little honey just before serving for a sweet contrast.

Notes

Use Buttermilk – It reacts with baking soda to make muffins extra tender.
Soften the Cream Cheese – Makes it easier to mix and stuff into the batter.
Control the Heat – Remove seeds for mild heat or leave some in for a spicy kick.
Don’t Overbake – Check doneness around the edges; the center should be moist due to the filling.
Customize – Add shredded cheddar for cheesy cornbread, or chopped green onions for a savory bite.

Prep Time: 15 minutes
Cook Time: 18 minutes
Cuisine: American-Southern