Jalapeño Cornbread Muffins
Golden, moist, and with just the right kick — our Jalapeño Cornbread Muffins blend the sweetness of classic cornbread with the gentle heat of fresh jalapeños. Baked to perfection with a tender crumb and a touch of cheddar, they’re the perfect balance of comfort and spice.
A flavourful side for BBQs, chili bowls, or Southern-inspired spreads — easy to serve, hard to resist.
Serving suggestion: Warm and serve with a pat of butter, or enjoy alongside smoked meats, stews, or crisp salads.
Cornmeal, wheat flour, milk or buttermilk, eggs, oil, sugar, baking powder, salt, chopped jalapeños
Gluten (wheat flour) Milk (milk, buttermilk, butter, and/or cheese) Eggs
Remove from the packaging. Preheat the oven to 160–175°C (320–350°F). Place the cakes on a baking tray lined with parchment or foil, and cover them lightly with foil to keep them moist. Heat for 8–10 minutes, or until warmed through. For a crisp edge, uncover for the last 2–3 minutes.
Store in an airtight container at room temperature for up to 2 days, or refrigerate at or below 4°C to keep fresh for up to 4–5 days.
For longer storage: Freeze in a sealed container or freezer bag for up to 1 month. Defrost at room temperature or warm gently in the oven before serving to restore softness and flavour.
12hr Smoked Beef Brisket
Oak smoked Pulled Pork
Tandoori smoked Chicken Thighs
8 hr Low N Slow Sticky Pork BBQ Ribs
Korean chicken
Pork, Cheddar & Jalapeño sausage
Velvety Hummus
Sweet potato burger buns
Superfood salad
