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Cheese & Pepper Cornbread Muffins

These little gems are packed with flavor and just the right amount of kick! Perfect alongside a bowl of soup or chili, or for an afternoon snack. Enjoy!




1 1/4 cups cornmeal

3/4 cup all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp chili powder

1 tsp ground black pepper

½ tsp cumin powder

1 tsp fine sea salt



2 eggs

1 ½ cups grated cheddar cheese

2/3 cup milk

2/3 cup buttermilk

½ cup white onion, minced

½ cup red bell pepper, minced

½ cup fresh cilantro, minced

3 Tbsp unsalted butter, melted



Preheat the oven to 425°F and lightly grease a muffin pan.

Whisk the dry ingredients together in a large bowl. Mix together the eggs, milk, buttermilk, shredded cheese, cilantro, onion, and peppers in a separate bowl. Then combine the wet and dry ingredients and mix just until moist. Fold the butter into the batter.

Fill muffin tins with batter and bake until a toothpick inserted comes out clean, about 10 to 12 minutes.

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