The Best Jalapeno Cornbread Muffins (with Fresh Milled Flour)

These loaded jalapenos cornbread muffins are cheesy, moist and buttery, and just a little spicy from the jalapenos. Paired with a bowl of chili or a plate of barbecue, these make the perfect, hearty, fall meal!

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Table of Contents

Why I Love This Recipe

Growing up in the South, cornbread has always been a staple part of my diet. At every family gathering, there was always cornbread. Learning to make a good skillet of cornbread is basically a rite of passage in my family and one of the first things I learned to cook. The only problem– I ate so much cornbread growing up that it became something I very rarely even wanted as an adult. But something about a bowl of chili feels criminal without a good piece of cornbread. After we had our first baby and I came home from the hospital, all I wanted was the wholesome, familiar foods I had grown up with. Insert this jalapeno cornbread muffin recipe. This has become a FAVORITE in our house now!

And I love that this version is full of healthy fiber and nutrients like vitamin B12 and iron from the fresh milled flour. It makes serving my family even something like a muffin a much more nutritious side. (You can find more benefits to using fresh milled flour here!)

Milling The Grains For Your Loaded Jalapeno Cornbread Muffins With Fresh Milled Flour

I love using fresh milled flour because it takes what would otherwise be considered a treat and turns it into a nutritious part of a meal! The whole grains in these muffins make them a great source of Vitamin B12, iron, and so many other nutrients, while also adding to their protein content.

To Mill Your Grains…

1. Turn on your grain mill and twist it on the finest flour setting. This will help your muffins to have a light texture rather than a heavy, dense one.
2. Add your wheat berries to your grain mill. I use 1 cup of hard red wheat flour for this recipe. You will need to add less than a cup of wheat berries to your grain mill. (Typically, one cup of wheat berries makes about 1 ¹/₃ cups of flour for me.)
3. Catch the flour from the spout into a bowl and measure out one cup.

Tip: Every type of grain will need a different setting in your grain mill! Soft white wheat, for example, will not need to be ground as finely as hard red wheat. If you are grinding corn, that will also need a different setting. Test a little bit of the grain you are milling first to make sure that you are getting the right texture for your flour.

If you do not have a grain mill and are local to Middle Tennessee, head over to our shop to get Organic Non-GMO, Fresh Milled Hard Red Wheat Flour!

Shop Fresh Milled Flour

Where Can I Find The Wheat Berries And Corn?

My favorite place to buy grain is from Azure Standard. I like that they sell organic, non-GMO options. Finding corn that has not been altered can be challenging. Some bakers will opt to use popcorn, but many grain mills advise against milling popcorn kernels.

Can I Substitute Hard Red Wheat Berries For Another Kind Of Grain?

Yes! I find muffins are some of the most versatile recipes and very easy to adapt to different kinds of wheat berries. For this recipe, you can substitute for hard white wheat or for soft white wheat– you will just need to add some additional flour if you substitute for soft white wheat. I would try an additional a quarter cup.

Soft wheat varieties don’t have as much gluten in them, so they can give baked goods a more pillowy texture.

Ingredients For Loaded Jalapeno Cornbread Muffins With Fresh Milled Flour

1 Cup Flour (I use fresh milled hard red wheat flour, ground to a fine texture.)
¹/₂ Cup Yellow Cornmeal, Ground Fine
¹/₈ Cup Honey (Or cane sugar)
1 Teaspoon Baking Power
1 Teaspoon Baking Soda
¹/₂ Teaspoon Salt
²/₃ Cup Buttermilk (You can also substitute half and half or milk)
1 Egg
¹/₄ Cup Butter, Melted
¹/₂ Cup Shredded Cheese (We like to use Mexican cheese or shredded pepperjack cheese.)
¹/₂ Cup Frozen Corn (Or fresh off the cob!)
1 jalapeno, finely diced

How To Make Loaded Jalapeno Cornbread Muffins With Fresh Milled Flour

This is such a simple recipe, and it’s a great quick bread! I can mix these up in 10 minutes or less and have them ready to serve in just about 30 minutes!

1. Start by preheating your oven to 350°.
2. Using a grain mill, grind one cup of hard red wheat flour and 1/2 cup cornmeal to a fine consistency. This will help your muffins to be light and fluffy!
3. Next, combine the flour, cornmeal, baking soda, baking powder, and salt. Mix these together until combined.
4. Then, melt your butter. I like to use a cast iron skillet to do this! Combine your melted butter, honey, and buttermilk (or milk or half and half) and an egg. Mix your wet and your dry ingredients together until there is no dry flour.
5. Then, add a diced jalapeno, cheese, and corn. Mix until combined.
6. Fill a muffin tin with liners, spray with avocado oil, and use a cookie scoop to add batter into each tin. Evenly spread the batter into the muffin tin! This batter will make 12 muffins.
7. Bake in the oven for about 25 minutes, rotating at 15 minutes for even browning!

Tips

Buttering the muffins – Brushing the muffins with butter when they come out of the oven will keep them softer for longer. It also gives them a delicious salty top if you use salted butter.

Substituting the Buttermilk – When I have extra raw cream I need to use up or raw milk that has turned a little sour, one of my favorite uses for it is to substitute it for the milk in muffin recipes!

If you don’t have buttermilk – It is very easy to make it on your own! Just add a tablespoon of vinegar or lemon juice per cup of milk and also it to sit for about 5 minutes, until the milk curdles. This will give you easy, homemade buttermilk!

How To Customize These Loaded Jalapeno Cornbread Muffins

• Cheese – Changing out the Mexican cheese for pepper jack cheese would give the muffins a little bit of a spicier kick.
• Jalapenos – Leaving the seeds will make these muffins more spicy. If you want less spice, opt for no seeds.
• Canned green chilis – These would make a great substitute for the jalapenos!
• Green onions – This would add a nice fresh, herby kick!
• Honey butter – Brushing your muffins with honey butter as they come out of the oven would give them a sweet and spicy flavor, perfect for pairing with barbecue.
• Creamed corn – For an even more decadent recipe, try substituting the corn for creamed corn!

Storage

These muffins are great to make ahead and store in the freezer! We warm them up in a cast iron skillet at 350° for 5 minutes until warm and the top has crisped up. We will store them on the counter for three days.

Try More Cozy Fall Recipes

Try pairing your loaded jalapeno cornbread muffins with this Simple Whipped Brown Butter recipe!

Sweet and Spicy Ancestral Chili – We love to top our chili with a crumbled up loaded jalapeno cornbread muffin for a filling, cozy, and delicious meal!

For dessert, try these delicious Blackstrap Molasses Oatmeat Cookies.

Loaded Jalapeno Cornbread Muffins Recipe

Yield: 12 muffins

Loaded Jalapeno Cornbread Muffins (with Fresh Milled Flour)

Print

These loaded jalapenos cornbread muffins are cheesy, moist, and full of flavor from the jalapenos and the corn. Paired with a bowl of chili or a plate of barbecue, these make the perfect fall meal!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 cup fresh milled flour, ground fine ( You can use hard red or hard white.)
• 1/2 cup yellow cornmeal, ground fine
• 1/8 cup honey
• 1 teaspoon baking power
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup buttermilk (I have substituted with milk or half and half)
• 1 egg
• 1/4 cup melted butter
• 1/2 cup shredded Mexican blend cheese
• 1/2 cup fresh or frozen corn
• 1 jalapeno, finely diced

Instructions

1. Preheat the oven to 350°.
2. Mill one cup of fresh milled flour and 1/2 cup cornmeal to a fine consistency.
3. Combine the flour, cornmeal, baking soda, baking powder, and salt. Mix until combined.
4. Then, melt your butter, and add it to the honey, milk, and an egg.
5. Mix your wet and your dry ingredients together until there is no dry flour.
6. Then, add a diced jalapeno, cheese, and corn. Mix until combined.
7. Fill a muffin tin with liners, spray with avocado oil, and use a cookie scoop to add batter into each tin. This batter will make 12 muffins.
8. Bake in the oven for about 25 minutes, rotating at 15 minutes for even browning!

Notes

Depending on how spicy you want the muffins to be, you can keep or remove the jalapeno seeds. The more seeds you add, the spicier the muffins will be!

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If you try this recipe and love it, please leave a review! And take a picture and tag me on Instagram @barefootandaproned! I would love to see the cozy bowl of ancestral chili you make for your family!