Last muffin left with a few crumbs !

Cornbread is a tasty & hearty accompaniment to lighter meals such as fish tacos and salads.

There are many ways to jazz up traditional cornbread and adding jalapenos and cheddar cheese is among my favorites. These two ingredients are quick to put together and really add a zip to a traditional food.

This recipe only takes about 20 minutes to put together.

Makes about 8 - 10 muffins

Let's get baking!


Cornmeal 100 grams
Baking powder 8 grams
Baking soda 1 gram
Salt 3 grams
Brown sugar 40 grams
Canned corn 85 grams
Buttermilk 155 grams
Eggs 2
Butter 60 grams
50 grams jalapeno peppers (chopped)
50 grams cheddar cheese (chopped)

1.  Sift the flour, cornmeal, baking powder, baking soda & salt together.
2. Melt the butter over hot water or in the microwave.
3.  In a blender mix the corn. In a bowl, mix the brown sugar and milk and mix with a small whisk. Add eggs & corn and continue to mix until well blended.
4.  Mix the corn mixture above into the flour mixture and mix with a spatula. Add the melted butter. Mix until everything is just moistened – don’t over mix. Lastly, add the jalapeno peppers and cheddar cheese.
5.  Prepare muffin cases by lightly buttering & dusting with flour. Fill about 85% full.
6. Bake at 170  degrees Celsius for about 25 – 30 minutes.

Ready for dinner

Cornbread & taco toppings