BreadsEasy
Jalapeño Cheddar Cornbread Muffins
Cornbread muffins loaded with shredded cheddar and diced jalapeño — heat and cheese in every bite.
Yield48 muffins
Prep Time20 min
Cook Time18 min
Hold Time2 hr
Shelf Life2 days at room temp
Storage & Service
Storage Instructions
Same as standard cornbread — label spicy for allergen awareness.
Serving Temperature
Warm — 140°F minimum if held
Internal Cook Temperatures
- Muffin center200°F
Required Equipment
Stand MixerSheet PansMuffin TinsMeasuring CupsScaleWhiskRubber SpatulaCooling Racks
Recipe Size
Restaurant Batch · 48 muffins · 48 portions — quantities scale from master recipe
| Ingredient | Amount | Unit |
|---|---|---|
| Cornbread Mix | 8 | lb |
| Eggs | 24 | ea |
| Whole Milk | 2 | qt |
| Vegetable Oil | 2 | cups |
| Shredded Cheddar | 3 | lb |
| Jalapeños | 1.5 | lb |
| Kosher Salt | 1 | oz |