Pepper Jack Corn Muffins

Pepper Jack Corn Muffins | The Happy Housewife

By contributing writer Kristia

These Pepper Jack Corn Muffins are so yummy and light. They have a subtle kick, so even people who don’t love spicy foods can enjoy these muffins. They pair well with soups, like Chicken & Corn Chowder, Cheddar Potato Soup, Chicken Tortellini Soup, and Slow Cooker Broccoli Cheddar Soup.

Make a batch for your next soup night.

Pepper Jack Corn Muffins | The Happy Housewife

Pepper Jack Corn Muffins


  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg, beaten
  • 1 cup flour
  • 3/4 cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cups shredded pepper jack cheese


  1. Preheat oven to 400 degrees and spray a muffin pan with non-stick cooking spray.
  2. In a small bowl, combine the buttermilk, oil, and egg.
  3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. Make a well in the center of the bowl. Pour the wet ingredients into the well and stir until just combined. Do not over mix.
  5. Fold in the cheese.
  6. Spoon the batter into the prepared muffin pan and bake for 13-15 minutes or until toothpick comes out clean.
  7. Allow to cool slightly and remove muffins from pan to cool on a wire rack.

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