Savory Spiced Cornbread Muffins with Fresh Corn Topping
Jul 31, 2025, Updated Aug 07, 2025
Delicious savory cornbread muffins studded with cheddar cheese, jalapeño, red onion and garlic scapes with a crunchy corn topping. Great as a side dish, for brunch or a snack!
I’m a Cornbread Fanatic!
See below ALL the types of cornbread I bake.
These Savory Cornbread Muffins scream flavor – they rise high with a little crunchy cheddar cheese and fresh corn topping. Easy and fun to make!
Individual Cornbread Muffins… quite revolutionary!
Instead of cutting squares of cornbread from a pan – these MUFFINS are wonderful and individually portioned
Easy to enjoy and an impressive looking
Cheddar Cheese and Fresh Corn Kernels adorn the tops
I’m Using Gluten Free Flour, feel free to use regular flour too!
Loaded with Flavor from these ADD-INS:
My Cornbread Muffins rise high, not sweet – yet chock-filled with savory add-ins.
Each addition add texture and Chunky Flavor!
To create this I am adding:
Fresh Corn Kernels, Sharp Cheddar cubes, minced Jalapeño Peppers, minced Red Onion and chopped Garlic Scapes.
“Spiced” using Cajun Seasonings… kicks up the recipe a notch with a great essence of smokey flavor!
Method:
- Start with TWO Bowls; one for the”Dry Ingredients”, one for the “Wet Ingredients”
- Prepare all Add-Ins – they are important to the flavor: Corn Kernels, Cheddar Cheese, Jalapeño, Red Onion and Garlic Scapes (I love using these in summer)
- Add the Wet Ingredients to the Dry Ingredients, give a stir with a rubber spatula just until all is incorporated, but do not over-mix
- Spoon into paper lined muffin tins (I use a ice cream scoop)
- Top with remaining cheddar cheese and corn on each, gently pressing in
- Bake until well risen, golden with firm tops
- The Cajun Spices are important to the corn muffins flavor… just saying!
Let’s Talk about Cornmeal!
I USE HALF MEDIUM GRIND CORN MEAL & HALF CORN FLOUR
This Cornmeal and Corn Flour is readily available, and my go-to products for making cornbread.
Bob’s Red Mill Medium Grind Cornmeal Organic:
Organic Whole Grain Corn Flour is always 100% stone ground and includes all of the nutrients from the bran, germ and endosperm. It’s wonderfully flavorful, and its fine texture produces a tender cornbread that is richer and less crumbly than one made with corn meal. Not fine enough for me, so I use half Corn Flour!
Bob’s Red Mill Organic Corn Flour:
Makes incredible cornbread, providing a rich flavor and great texture. They grind 100% whole grain organic corn to create a lightly textured meal.
TOGETHER they make the PERFECT Cornbread! I use HALF of each.
100% Cornmeal, like many recipes recommend has a grainIer texture.
I typically make this recipe with Gluten Free Flour!
In addition to the cornmeals… hubby is gluten free and I think it is delicious!
creates a crunchy interest
Recipe makes 12 Cornbread Muffins
Save some for later – they freeze extremely well!
Add to a container, label and freeze.
Thaw in the refrigerator, or wrap frozen in foil and heat in a 350 degree oven for 10 – 15 minutes.
What’s not to love about these delicious savory cornbread muffins?
You will ♥️ love these cornbread muffins!
Karen
MY CORNBREAD RECIPES:
Karen’s All American Cornbread
Karen’s Skillet Jalapeño Cornbread
Karen’s Upside-Down San Marzano Tomato Topped Cornbread
Karen’s Cornbread Loaf with Jalapeño
AND – The Best Farmers’ Market Jute Bag!
Savory Spiced Cornbread Muffins with Fresh Corn Topping
Equipment
- 1 12 capacity muffin tin
Ingredients
Dry Ingredients:
- 1/2 cup cornmeal, medium grind, stone ground
- 1/2 cup corn flour
- 1 cup flour, use all-purpose gluten free flour for GF
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons spicy Cajun seasonings*
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/4 cups buttermilk
- 2 large eggs, room temperature (I use pasture raised)
- 6 tablespoons butter, melted and slightly cooled
Special Add-In Ingredients:
- 1 cup fresh corn kernels, divided, 1/2 cup for the batter; 1/2 cup for topping
- 2/3 cup sharp yellow cheddar cheese, divided, cut into 1/4 inch cubes
- 2 teaspoons jalapeño, minced
- 1 tablespoon red onion, or red scallions, small chop
- 1 tablespoon garlic scapes, small chop, or can use chives
For brushing the tops:
- 1 1/2 teaspoon neutral oil, such as expeller pressed safflower oil
Instructions
- Cut kernels off cob. Set aside 1/2 cups for the batter; 1/2 cup for the topping
- Preheat the oven to 400 degrees (375 degrees convection-bake.)Prepare muffin tin with paper liners.
- In a large bowl, stir together the 7 Dry Ingredients: cornmeal through salt until blended.
- In another bowl, beat together the 3 Wet Ingredients: buttermilk, eggs and melted butter until well blended.
To the Dry Ingredient Bowl:
- Add the 5 Add-In Ingredients – using only 1/2 cups of the corn kernels and 1/3 cup cheddar cheese cubes.
Mix together:
- Add the wet ingredients to the large dry bowl and stir with a wooden spoon until the mixture is blended. Do not over mix.
- Scoop the batter mixture onto the paper liners to fill 12 of them evenly. Top each with a portion of cheddar cheese (approximately a rounded teaspoon.) Now add the reserved 1/2 cup of corn kernels pressing down lightly. Brush the tops with a pastry brush – to prevent the corn from dying out.
- Bake at 400 degrees for 23 – 24 minutes minutes or until risen with firm tops.
Notes
Thaw in the refrigerator, or wrap frozen in foil and heat in a 350 degree oven for 10 – 15 minutes. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
