Jalapeno and cheddar cornbread muffins

These cornbread muffins are great served with a summer chili, but they also make a wonderful savoury snack.


  1. Preheat the oven to 350ºF (180ºC). Grease two 6-muffin-cup pans and set aside.
  2. In a large bowl, mix the flour, cornmeal, baking powder and baking soda together. Add the cheese, corn and finely diced jalapeno. Stir everything together. Set aside.
  3. Whisk together the Natrel Lactose Free and vinegar in a medium bowl (preferably with a spout). Let stand for 5 minutes. Add the melted butter, eggs and honey. Stir to combine. Pour the mixture into the bowl with the dry ingredients. Give the mixture about 20 stirs (don’t overmix!).
  4. Divide the muffin batter evenly among the muffin pans. Top each muffin with a slice or two of jalapeno.
  5. Bake the muffins for about 25 minutes or until the edges are lightly browned and a cake tester inserted into the middle of one comes out clean. Let cool 5 minutes before carefully unmoulding (with the help of a knife if necessary).

Janice Lawandi

Montreal, Quebec

Today, Janice works as a recipe developer and also writes about science in the kitchen.

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