Jalapeno Cheese Corn Muffins

As a kid on the weekends, we used to make breakfast as a family. One staple; corn bread muffins. My sis and I would stand on a stool and mix the batter… we were little and didn’t reach the counter back then. Corn muffins have been an all time favorite of mine and as I have grown up, my corn muffins have grown up with me. Now, I add all kinds of things; roasted corn, pine nuts, jalapeno, cheese…. you name it! It’s such a versatile recipe.

When the fine folks at WonderMill sent me my grain mill, I knew my recipes would step up another notch. Not only will I make some delicious muffins and breads, but now my food would be more nutritious with home milled flours.

Corn getting ready to go into the hopper

Then after when it’s milled

I still cannot belive how quick the WonderMill is when it comes to grinding the corn into corn meal. Not quick as it it takes a few minutes, but more like “don’t blink, you might miss it” quick. It amazes me that something that fast can produce high quality corn meal. My husband was suprised by its efficiency.  The WonderMill makes it easy for anyone to grind flour as long as they have the desire to do it.

I found this recipe on About.com’s Southern Food catagory page and modified it just a bit for my taste.  It’s quick and easy and the results are mouth-watering yummy muffins. Yield: 12 Muffins.


•1 cup flour
•1 1/4 cups yellow cornmeal
•2 tablespoons sugar (more or less, to taste)
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 cup milk
•2 tablespooons chopped jalapenos (more or less depending on how much heat you want)
•3 tablespoons diced cheddar cheese
•1 large egg
•4 tablespoons melted butter, cooled

Grease a standard muffin tin (about 12 muffin cups). Heat oven to 450°.

In a bowl, combine the flour, meal, sugar, baking powder, and salt. In another mixing bowl, whisk together the milk, egg, and butter. Add the jalapenos and cheese. Pour dry mixture into the wet ingredients and stir just until moistened.

Fill muffin cups about 3/4 full. Bake at 450° for 5 minutes, then reduce heat to 400° and bake for about 12 minutes longer, or until the muffins begin to brown on top.

Because I chose to use my own milled wheat flour instead of white, the muffins did not come out as bright of a yellow color as you would normally see. Don’t let that scare you from trying it. My muffins were full of flavor and nutrients. The jalapenos added much flavor without the heat since I used jalapenos from a jar rather then fresh.

Recipe Source: About.com

About Lori's Culinary Creations

My name is Lori and I currently live in Utah with my wonderful husband Mark. I have two step daughters and four grand kids.  Mark and I love mountain life and spend our spare time riding in the canyons on our Harley, taking in all the beauty and exploring all Utah has to offer. We live with four cats, an African Grey parrot who rules the roost. 

My blog, "Lori's Culinary Creations" is dedicated to my adventures (and mis-adventures) in the kitchen. I share recipes both new and old, cooking tips, reviews of gadgets used in the kitchen and also family friendly and Christian products. I love to cook and love to try new products, gadgets, cookware and small appliances. My husband said we need a bigger kitchen with all the "toys" I've accumulated.

I believe life should be experienced and with that experience comes adventure and discovery. I take that philosophy into the kitchen. I enjoy creating new recipes, trying out other recipes especially recipes from other cultures and ethnic groups. I believe your plate should be filled with the flavorful foods God provides us with and your taste buds should be doing the "happy dance" every day.

Grain Mill Wagon Experience: I feel very blessed to have the opportunity to join the Grain Mill Challenge. It gave me a chance to cook “outside the box” and try new recipes and learn more about whole grain. My comfort level with baking increased as I tried breads, muffins and even dumplings from scratch for the first time. I found that using fresh flour from whole grain gave my culinary creations more flavor, a fresher taste and is a lot more nutritious for my husband and myself. My husband even signed me up for a Whole Grains class to support me on this new endeavor and I learned about the uncommon grains such as buckwheat and millet. I now grind my own flour and corn meal for everything and am amazed at the ease of the process and the quick clean up. I love my WonderMill and have a list of recipes I’m going to try over the next few months.

This entry was posted in Grain Mill Challenge and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


Related Posts on the Grain Mill Wagon: