The holiday season is all about bringing people together, and what better way to do that than with a crowd-pleasing appetizer that’s both comforting and full of flavor? Introducing our Stuffed Jalapeño Cornbread Muffins – a festive twist on classic cornbread that’s sure to be the hit of any holiday party. These zesty, cheesy muffins are packed with spicy jalapeño, melty cheddar, and a savory cornbread base that’s guaranteed to satisfy your guests’ cravings.
Why You’ll Love This Stuffed Jalapeño Cornbread Muffins for Holiday Parties
These Stuffed Jalapeño Cornbread Muffins are the perfect addition to your holiday spread for so many reasons. First, they’re incredibly easy to make, with simple, straightforward ingredients that come together quickly. Plus, the jalapeño and cheddar cheese filling adds a delightful contrast of spice and creaminess to the tender, golden cornbread muffin. Best of all, they’re portable, perfectly portioned, and can be made ahead of time, making them the ultimate stress-free holiday appetizer. Your guests will love the festive flavors and cozy, comforting texture of these muffins – they’re sure to become a new holiday tradition.
Ingredients
To make these Stuffed Jalapeño Cornbread Muffins, you’ll need a few simple ingredients: cornmeal, all-purpose flour, baking powder, salt, milk, eggs, melted butter, and of course, jalapeños and shredded cheddar cheese. The key is using high-quality, fresh ingredients to ensure the best flavor and texture.
- 1 cup (120g) – Cornmeal
- 1 cup (125g) – All-purpose flour
- 1 tablespoon (15g) – Baking powder
- 1/2 teaspoon (2.5g) – Salt
- 1 cup (240ml) – Milk
- 2 – Eggs
- 1/2 cup (115g) – Melted butter
- 3 – Jalapeños, diced
- 1 cup (100g) – Shredded cheddar cheese
Ingredient Substitutions
- Cheese: You can try using different types of cheese, such as pepper jack or Monterey jack, to suit your preferences.
- Jalapeños: For a milder version, you can use fewer jalapeños or substitute them with mild green chiles.
How to Make Stuffed Jalapeño Cornbread Muffins for Holiday Parties
Here’s how to make these delightful Stuffed Jalapeño Cornbread Muffins:
Step 1: Prep Work
Begin by preheating your oven to 400°F (200°C) and greasing a 12-cup muffin tin. In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. In a separate bowl, beat the eggs, then stir in the milk and melted butter.
Step 2: Main Cooking Process
Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. Scoop about 2 tablespoons of the cornbread batter into each muffin cup, making a small well in the center. Dice the jalapeños and add a heaping teaspoon of the diced jalapeños and a sprinkle of shredded cheddar cheese to the well in each muffin cup.
Step 3: Final Steps/Assembly
Top the filled muffin cups with the remaining cornbread batter, ensuring the filling is fully encased. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Finishing Touches
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve the Stuffed Jalapeño Cornbread Muffins warm, garnished with additional jalapeño slices or chopped green onions, if desired.
Recipe Variations & Tips
- Spice Level: For a milder version, you can use fewer jalapeños or substitute them with mild green chiles.
- Cheese Flavor: If you prefer a more pronounced cheese flavor, feel free to increase the amount of shredded cheddar.
- Cheese Substitution: You can also experiment with different types of cheese, such as pepper jack or Monterey jack.
- Make-Ahead: These muffins can be made in advance and reheated just before serving for maximum convenience.
Serving & Storage
Serve with: These Stuffed Jalapeño Cornbread Muffins make a delightful appetizer or side dish for any holiday gathering.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Reheat: To reheat, simply pop them in the oven or microwave until warm and melty.
Make-Ahead: These muffins can be made up to 3 days in advance. Store them in an airtight container at room temperature or in the refrigerator, and reheat them before serving.
Nutrition Information
Each Stuffed Jalapeño Cornbread Muffin contains approximately 190 calories, 10 grams of fat, 18 grams of carbohydrates, and 7 grams of protein. They’re a satisfying and flavorful option that can be enjoyed as part of a balanced holiday spread.
- Serving Size: 1 muffin
- Calories: 190 kcal
- Protein: 7 g
- Carbs: 18 g
- Fat: 10 g
- Sodium: 300 mg
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! These muffins can be made up to 3 days in advance. Simply store them in an airtight container at room temperature or in the refrigerator, and reheat them in the oven or microwave before serving.
Can I use a different type of cheese?
Yes, you can experiment with different types of cheese, such as pepper jack or Monterey jack, to suit your preferences.
How spicy are these muffins?
The level of spice in these muffins will depend on the number of jalapeños you use and how hot they are. For a milder version, use fewer jalapeños or substitute them with mild green chiles.
Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by using a gluten-free all-purpose flour blend in place of the regular all-purpose flour.
How should I store any leftover muffins?
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, simply pop them in the oven or microwave until warm and melty.
Try These Next
- Cheesy Jalapeno Popper Stuffed Mushrooms
- Holiday Cheesy Stuffed Pumpkin Peppers
- Creamy Pumpkin Mac And Cheese Casserole For Fall
Spicy and Festive Stuffed Jalapeño Cornbread Muffins for Holiday Parties
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: 🎉 Festive & Seasonal Feasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Jalapeño Cornbread Muffins are a delightful twist on traditional cornbread, perfect for holiday parties. Spicy jalapeños and gooey cheese make every bite a festive treat!
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1/4 cup vegetable oil
– 2 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup diced pickled jalapeños (more for stuffing)
– 1/2 teaspoon chili powder
– 1/4 teaspoon black pepper
Instructions
1.
2. Preheat your oven to 375°F (190°C) and grease a muffin tin.
3. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
4. In another bowl, whisk together buttermilk, vegetable oil, and eggs.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Fold in cheddar cheese, diced jalapeños, chili powder, and black pepper.
7. Fill each muffin cup halfway with batter, add a few slices of jalapeños, then fill to the top with remaining batter.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Let cool for a few minutes before serving. Enjoy!
10.
Notes
– These muffins can be made ahead of time and reheated before serving.
– Feel free to adjust the amount of jalapeños based on your spice preference.
– Serve with a side of sour cream or a cooling dip to balance the heat.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: jalapeño, cornbread, muffins, holiday, festive