Corn Muffins or Skillet Cornbread with Jalapenos
You can make either corn muffins or skillet cornbread with this recipe. The main differences are the temperature of the oven and baking time.
Normally, I like cornbread in a cast iron skillet. However, when I make jalapeno cornbread, I prefer muffins.
When I make these for my husband and me, I season all of the batter the same. But when we have guests, I separate the batter into 2 batches and vary the amount of spicy heat.
Jalapeno Corn Muffins Ingredients
There are as many different ways to make these muffins as there are cooks. For that reason, I recommend following a recipe the first time you make them.
Then, after you taste the cornbread, you’ll know what it needs more or less of. At least, that’s how I do it.
For my recipe, you’ll need self-rising cornmeal, Bisquick, cooking oil, milk, eggs, sugar, and jalapenos.
I don’t put much sugar in the batter, but I do like a little to cut any bitter taste the cornmeal might have. You can leave out the sugar or add more if you like.
If you want your corn muffins to be extra spicy throughout rather than in certain bites, add some ground cayenne pepper.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Jalapeno Corn Muffins
First, I always start out by preheating my oven to 350 degrees F. That way, you won’t have to guess at the amount of cooking time, and they’ll turn out better.
Second, if you spray the muffin tin with nonstick cooking spray, the muffins will release from the pan more easily. Plus, cleanup will be so much easier.
Set the pan aside while you mix the ingredients. It’s ready whenever you are.
Next, mix the eggs, milk, and oil in a medium bowl. Stir until it’s well blended.
Then, add the cornmeal, Bisquick, and sugar. Mix until the batter is smooth.
If you want the corn muffins to be extra spicy, add the cayenne now.
Chop the jalapenos into small pieces.
Then stir in the jalapenos.
Spoon the mixture into the greased muffin tin in even amounts. Make sure you only fill each cup in the tin 3/4 full.
Bake the muffins for about 25 minutes or until they are light golden brown.
Let them cool for about 5 minutes before serving them. They’ll still be hot, but they release from the tin a little better after resting a few minutes.
If you choose to make this cornbread in a cast iron skillet, bake them for 20 minutes at 400 degrees F.
You can make skillet cornbread crustier on the outside by heating the skillet first. Add some melted butter to the bottom of the skillet, and it will have the tastiest crunch you’ve ever had.
Southern Cornbread, Moist Cornbread, and Cracklin Cornbread
If you spend any time at all in the South, you’ve probably experienced a variety of styles of cornbread.
Old-fashioned southern cornbread is typically not sweet.
However, there are some southerners who enjoy a sweeter cornbread. This is why they might use Jiffy mix for the base.
I like extra moist cornbread that’s made with finely ground cornmeal. Butter is optional with this one, but I still like to add it.
For those who love extra texture and a meaty flavor, cracklin cornbread is a satisfying option. It’s made with cracklins, a type of pork rind that has a little of the fat still on it.
No matter what you’re having for supper, you can have a side of cornbread. One of my favorites is this homemade bean soup that is perfect for jalapeno cornbread muffins.
Add a salad, and you’ve got yourself a tasty dinner. We like this Greek olive and feta salad.
- 1-1/2 cups of self-rising cornmeal
- 1/2 cup of Bisquick (regular or gluten-free)
- 1/4 cup of cooking oil
- 1 cup of milk (regular, buttermilk, or almond milk)
- 2 eggs
- 1 teaspoon of sugar
- 1/4 cup of chopped jalapenos
- Dash of ground cayenne pepper (optional)
- Preheat oven to 350 degrees F. Spray the cups of a muffin tin with nonstick cooking spray.
- In a medium mixing bowl, beat the eggs. Add the milk and oil. Mix well.
- Add the cornmeal, Bisquick, and sugar. Stir until the mixture is smooth.
- If you plan to add cayenne pepper, do it now. Stir in the jalapenos.
- Spoon the mixture into the greased muffin tin.
- Bake for approximately 25 minutes or until the muffin tops are light golden brown.
If you’re making this cornbread in a cast iron skillet, heat the oven to 425, melt butter in the skillet and get the skillet sizzling hot before adding the cornbread mixture. Turn the oven down to 400 and bake for 20 minutes.
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Nutrition InformationYield 6 Serving Size 2 muffins
Amount Per Serving Calories 310Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 65mgSodium 680mgCarbohydrates 38gFiber 3gSugar 2gProtein 8g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.