Texan Heartland Recipe
Candied Jalapeño Cornbread Muffins
- Servings
- 12 (12 muffins)
- Prep Time
- Cook Time
Sweet, spicy, and utterly Texan — these Candied Jalapeño Cornbread Muffins bring a bold twist to a Southern classic. Moist and tender cornbread is studded with Texan Heartland's Texan Candy Candied Jalapeños, then finished with a drizzle of the sweet-heat syrup for a flavor-packed bite. Perfect as a side for chili, BBQ, or as a standalone snack with a little kick.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup Texan Heartland Texan Candy Candied Jalapeños, chopped
- 2 tbsp Texan Candy syrup (from the jar)
Directions
- Preheat oven: Set to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Combine: Stir wet ingredients into dry until just combined (do not overmix). Gently fold in chopped candied jalapeños.
- Fill tins: Divide batter evenly among muffin cups.
- Bake: Bake 16–18 minutes, until golden on top and a toothpick inserted comes out clean.
- Finish: Drizzle warm muffins lightly with jalapeño syrup for a glossy, sweet-heat finish.
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