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Prep Time
10 mins
Total Time
30 mins
12 muffins


1 cup
all-purpose flour
250 mL
1 1/4 cups
310 mL
4 tsp
baking powder
20 mL
egg, lightly beaten
1/2 cup
sour cream or plain yogourt
125 mL
1 1/4 cups
310 mL
2 tbsp
butter, melted
30 mL
1 can
whole kernel corn, drained
341 mL
jalapeño peppers, seeded and finely minced
1 cup
finely shredded Tex-Mex cheese blend, divided
250 mL


Step 1

Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.

Step 2

In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.

Step 3

Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.


These muffins freeze well. Just thaw overnight in the fridge or microwave on defrost setting for fresh-tasting cornbread the next day.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 muffin
9 g
23 g
7 g
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