Jalapeño and Roasted Corn Cotija Cornbread

Dry cornbread is one of my least favorite things. When I have cornbread I want it moist, buttery, flavorful, and slightly sweet. In my version, you also get a little heat from the jalapeño, extra corn flavor from the roasted corn, and a touch a salty cheese all topped with a salted honey butter. It is just so delicious!

This recipe is vegetarian and is gluten free adaptable. You can also easily omit the jalapeño, roasted and corn, and cotija to make a plain version that kids will gobble up.

Makes 24 cornbread muffins or one 13×9 baking pan | Vegetarian, gluten-free adaptable, kid-friendly | Less than 45 minutes

  • 1 2/3 cup cornmeal
  • 1 2/3 all purpose flour (or sub gluten free)
  • 4 tsp baking powder
  • 1 1/2 tsp fine sea salt
  • 1 1/2 sticks of unsalted butter, softened
  • 1/2 cup sugar
  • 1 3/4 cup milk
  • 2 eggs
  • 2/3 cup grated cotija cheese
  • 2 cups frozen fire-roasted corn, thawed
  • 2 jalapeños, diced (keep the seeds for more heat)
  • For the salted honey butter
  • 2 tbsp butter
  • 1 1/2 tbsp honey
  • Sea salt

Preheat the oven to 375 F. Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl, whisk to combine, and set aside. In the bowl of a stand mixer, beat the butter and sugar together on medium speed until fully combined. Add the milk and eggs and and mix on low briefly to combine. Add 1/3 of the flour mixture and mix on low until incorporated. Repeat until all the flour is incorporated. Add in the jalapeño, corn, and cheese and mix on low until evenly distributed, about 10 seconds.

Spray a muffin pan with cooking spray or line with baking cups. Divide the mixture into 24 muffins – the batter should reach just below the rim. (If using a 13×9 in baking pan, spray with cooking spray and spread the batter evenly). Bake for 25-30 minutes or until a toothpick comes out clean and the tops are slightly golden brown.

In a small microwave-safe bowl, melt the butter and honey together by heating in the microwave in increments of 10 seconds until just melted. Brush onto the tops of the warm corn muffins and sprinkle each with sea salt. Beat served warm, but can also be stored in an airtight container for up to 3 days.

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