Recipes > Cheesy Jalapeño Cornmeal Muffins
Cheesy Jalapeño Cornmeal Muffins

Cheesy Jalapeño Cornmeal Muffins

  • Prep: 10 mins

  • Cook:

  • Serves: 12

  • Difficulty: Easy

Have you ever used your barbecue as an oven? Our cheesy jalapeño corn muffins are “baked” on the grill and they turn out delicious! You cannot walk away completely, as you need to monitor the temperature on the barbecue, but it is still pretty easy to make them, providing you have room on the grill to create a two-temperature zone.

This simple batter is buttery, rich, zingy, and deeply flavourful thanks to the spicy jalapeños and our signature Fiesta Blend Shredded Cheese. Incorporate additional ingredients like smoked bacon and whole corn kernels for a boost of savouriness. Serve warm with pats of butter or a drizzle of maple syrup!


  1. Preheat barbecue on high until temperature inside reaches 400°F. Prepare a muffin tin with paper liners.
  2. In large bowl, stir cornmeal, flour, sugar, baking powder, baking soda and salt.
  3. In medium bowl, whisk together buttermilk, butter and eggs.
  4. Add wet mixture to dry mixture and stir just until combined. Gently fold in minced jalapeño and 1 cup cheese. Scoop into prepared muffin tin, filling each cavity 2/3 full. Top with jalapeño slices and a bit more cheese.
  5. On the barbecue, turn one side of the burners off and place muffin pan on that side. Close the lid and bake, undisturbed for 20-25 minutes, rotating pan once. While muffins are baking, monitor barbecue thermometer to make sure temperature is maintained between 390°F and 400°F.
  6. When time is up, insert a tester on muffins and if it comes out clean, they are done. Cool 5 minutes, then remove from pan.
  7. To bake in the oven: preheat oven to 400°F and bake until a tester inserted in centre comes out clean, about 20 - 25 minutes.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 Tbsp sugar
  • 1.5 Tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk
  • .25 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 jalapeño chili minced (seeded if you want less heat)
  • 1 cup Farm Boy™ Fiesta Blend Shredded Cheese (280 g) plus 0.5 cup more for garnish
  • 1 jalapeño chili sliced for garnish
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