Wickles Jalapeño Popper Cornbread Muffins

Look no further, the cornbread your barbecue has been missing is here!


  • 1 cup cornmeal
  • 1/3 cup sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 15 ounces can creamed corn (or homemade)
  • 1 cup sour cream
  • 1 cup cheddar cheese shredded
  • 1 cup Wicked Jalapeño Relish
  • slices of Jalapeño for garnish
  • 4 ounces cream cheese


  1. Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
  2. In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
  3. Add flour, baking powder, and salt; stir until thickened and combined.
  4. Mix in creamed corn, sour cream, and Wicked Jalapeño Relish stirring until just combined. Fold in cheddar and sliced jalapeño.
  5. Fill each muffin tin 3/4 full; add 1 tbsp of cream cheese to the center of each and cover with muffin batter. Top each with a slice of jalapeño.
  6. Bake 16-19 minutes, or until a toothpick inserted comes out clean.
  7. Serve as a side with a savory dinner, or enjoy with a drizzle of honey.
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