Brown Butter Jalapeno Cornbread Muffins Recipe Elevates Humble Cornbread (30 Minutes) by Katie Smith

What to bring to the company Thanksgiving potluck and the family dinner is something we've probably all pondered at one time. This year, I decided to make this brown butter jalapeno cornbread muffins recipe for both. These moist southern cornbread muffins have a little heat from jalapeno peppers and are super moist thanks to browned butter, sour cream and buttermilk. The muffins are quick to whip up and bake up in no time.

To make these easy jalapeno cornbread muffins you will need to gather the following simple ingredients: yellow cornmeal, flour, brown sugar, baking powder, salt, buttermilk, sour cream, eggs, honey, butter and fresh jalapeno peppers (check out the health benefits of peppers).

Photo credit (all photos): Katie Smith

Baking Tips

• I doubled the recipe to make 24 muffins. I had enough batter to make a few extras, too.

• Be careful when handling hot peppers. Do not touch your eyes!

• I made homemade butter and buttermilk to use in this recipe, but you could use regular store-bought.

• I used a cookie scoop to divide the batter in the muffin cups.

Don't save this cornbread recipe just for the holidays! Serve the southern staple as a side dish with pork, chicken, beef, lamb or whatever you enjoy for dinner any day of the week or time of the year. We like them smeared with cinnamon butter or with a big bowl of chili. Delish! At Christmas, you could use red and green jalapenos for a festive feel!

Cuisine: American / Southern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings:  12

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 egg plus 1 egg yolk, at room temperature
• 1/4 cup honey
• 5 1/2 tablespoons browned butter, cooled slightly
• 2 jalapenos, seeded and chopped fine, plus slices for the top

Here's how to make it: 

1. Make the browned butter first by putting the butter into a skillet over medium heat.
   
2. Cook until the butter browns, stirring occasionally.
   
3. Do not burn the butter! Set aside to cool.
   
4. In a mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder and salt.
   
5. Add the buttermilk, sour cream, egg, egg yolk and honey. Stir until just incorporated (do not overmix). You can use an electric mixer or do this by hand.
   
6. Stir in the browned butter and jalapenos.
   
7. Divide the mixture between 12 muffin cups lined with baking liners.
   
8. Top each with a jalapeno slice, if desired.
   
9. Bake in a preheated 400-degree F oven for about 15 minutes or until a toothpick comes out clean.
   
10. Store the cornbread muffins in an airtight container to keep them fresh. If you want to serve the leftovers warm, reheat quickly in the microwave.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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