Spicy Cornbread Muffins

September 27, 2010

Full meals have become a rarity around here. I find I’m always making one pot dinners, heating up some pasta with a sauce or stirring together a soup. If you haven’t been following my tweets or Facebook, you may not know that one of the biggest sporting events in the world is taking place right here in Lexington, Kentucky for the next 3 weeks.

The Alltech FEI World Equestrian Games have come to the US for the first time and they are right in our backyard. In addition to that, the company my husband works for is heavily involved which means crazy schedules and high stress levels around our house.

One of the many painted horses at the Kentucky Horse Park. This one is a map of all the horse farms in the area.

Sculpture in the courtyard made for the Games.

Opening ceremonies Saturday night. (Yes, a wide angle lens is on my wish list!)

Fortunately, last night we sat down to one of those rare, full meals. As a result I felt the need for some type of roll or muffin, and given the fact that we are finally creeping into real fall weather, cornbread seemed just the thing; spicy cornbread that is.

I made some substitutions to the cornbread recipe on the back of the cornmeal package, added some spices and gave it some extra kick with shredded Habanero Havarti cheese. This was a specialty cheese we picked up at a creamery in northern Indiana, Fair Oaks Farm.

This cheese is so good, and hot! Sprinkling a bit here and there is all you need which is why it has lasted so long.

I left the sugar out of the original recipe to make them completely savory. I also tried cutting out the butter, but as a result I thought they were a little dry. So I’d recommend keeping the butter in, or substituting virgin coconut oil.

These muffins make a great side for barbeque or chili. You might even consider slathering on some peach jam like I did for a sweet and spicy combination!

Spicy Cornbread Muffins

Adapted from Martha White Golden Cornbread

2 farm fresh eggs
1 cup milk
¼ cup butter or coconut oil, melted
1 ½ cups yellow cornmeal
1 cup white whole wheat flour
2 ¼ tsp baking powder
¾ tsp salt
½ tsp ground cumin
½ tsp chili powder
¼ cup sharp cheddar cheese, shredded
¼ cup Habanero Havarti cheese (or pepper jack), shredded
12 pickled jalapeno slices (optional)

Heat oven to 400 degrees F and grease a 12-muffin tin.

In a large bowl, whisk together the egg and milk. Stir in the butter or oil.

Gently stir in the cornmeal, flour, baking powder, salt, cumin and chili powder. Add the cheese and stir just until combined.

Divide batter into 12 muffins. If using, place a jalapeno slice on each muffin. Bake for 12 to 15 minutes, or until the muffins are browned and a toothpick inserted in the center comes out clean.

You Might Also Like

  • Fresh Local and Best September 27, 2010 at 7:22 pm

    Those cornbread muffins look terrific! I like that this recipe includes cumin, it must give the muffins a wonderful aroma.

    Full meals are a rarity here too these days. Unfortunately the demands of work and life have eaten into the number of dishes on the table.

  • Chow and Chatter September 27, 2010 at 7:47 pm

    oh wow cool muffins and neat sculptures

  • kat September 28, 2010 at 7:14 am

    I love that little jalapeno circle on the top of the muffins!

  • The Witbecks September 28, 2010 at 10:13 am

    So fun, I happened on your blog through FoodGawker and also live in Lexington. Hope you enjoy the rest of the games! Thanks for the recipe!

  • emily (a nutritionist eats) September 28, 2010 at 10:47 am

    So cute! I think I would probably enjoy savory muffins more so than sweet ones! Especially with a little spice!

  • Marianne (frenchfriestoflaxseeds) September 28, 2010 at 11:40 am

    Mmm, cornbread muffins. You can never go wrong with a good cornbread muffin. I bet the habernero cheese was the perfect addition.

  • Eliana September 28, 2010 at 11:49 am

    These look so delicious. Love all the different spices you used here.

  • Reeni September 28, 2010 at 4:10 pm

    Your cornbread muffins look very tasty Lori! I love the way you spiced them up!

  • 5 Star Foodie September 28, 2010 at 7:53 pm

    These are so adorable with pickled jalapenos on the tops! And super delicious!

  • Sagan September 29, 2010 at 7:31 am

    It’s hard to make cornbread moist – even with lots of butter, it often has a dry, crumbly consistency. These sound super yummy! I love jalapeno cheese.

  • Michelle @ Find Your Balance September 29, 2010 at 7:45 am

    They look really nice. Your presentation is always thoughtful! And heck yeah leave the butter in! 🙂

  • MelindaRD September 29, 2010 at 1:14 pm

    These muffins look so good. I like spicy, but then I will eat it and be like why on earth did I do that. At least it helps increase my water intake.

  • Debinhawaii October 1, 2010 at 3:11 am

    Mmm…your spicy cornbread muffins look delicious and so perfect with the peppers on top. 😉

  • Sophia October 1, 2010 at 10:38 am

    Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Tasty Thanksgiving Recipe Contest! It looks delicious!

  • Lori October 3, 2010 at 4:42 pm

    Thanks so much, everyone!
    The Witbecks – Thanks for stopping by to introduce yourself. It is so nice to meet others in Lexington via the food blogging world. 🙂