These Jalapeno Corn Muffins are a perfect balance of buttery corn flavor and spicy jalapeño kick, thanks to our signature Jalapeno Cilantro Seasoning. Great for pairing with chili, BBQ, or breakfast!
Ingredients:
- 2 cups Bisquick®
- 1 cup butter
- 1 cup half & half cream
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- 2 eggs, slightly beaten
- 3 to 4 tablespoons Jalapeno Cilantro Seasoning, to taste
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan, muffin tin, or cast iron skillet.
- In a saucepan, scald the cream with the butter until just before boiling.
- In a large mixing bowl, thoroughly combine Bisquick®, cornmeal, baking soda, salt, sugar, and Jalapeno Cilantro Seasoning.
- Pour the hot cream and butter mixture over the dry ingredients and stir to combine.
- Mix in the beaten eggs until fully incorporated.
- Pour batter into the prepared baking dish or muffin pans.
- Bake for 30 minutes for a full pan, or 12–15 minutes for muffins, until golden brown and a toothpick inserted comes out clean.
Tips & Serving Ideas:
- Serve warm with butter, honey, or alongside a bowl of chili.
- Want more heat? Add more Jalapeno Cilantro Seasoning or stir in diced jalapeños.
- Use a mini muffin tin for bite-sized appetizers or party trays.
Why Lesley Elizabeth?
Our Jalapeno Cilantro Seasoning blends bold heat and herbaceous flavor for a unique twist on classic cornbread. It’s a pantry essential for anyone who loves bold, zesty flavor in every bite.
Explore more spicy and savory baking recipes on the Lesley Elizabeth recipe blog.