Jalapeno Popcorn Cornmeal Muffins

I’ve never heard of popcorn cornmeal! Have you?

You can leave off the popcorn; this was just an afterthought for the picture. The picture would have looked better with a plate full of popcorn with muffins on top. Oh well, maybe next time.

Have you ever thought about popcorn and it’s many uses? I’ve used it for a garnish on beer cheese soup, made caramel corn out of it, popcorn balls years ago, used it for packing material (I’ve heard of that, never done it myself), even strung it on thread for garland on a Christmas tree but I have to say I’ve never heard of making cornmeal from it.

Popcorn is the only type of corn that will pop, it is a whole grain corn and there is a difference in popping corn and the kind you eat off the cob, out of a can or package. You can google it and find out for yourself.

I love trying different products and when we were back home a couple of weeks ago, our friends Kay and Steve McKaskle (McKaskle Family Farm) gave me some of their newest product which is Braggadocio Popcorn Cornmeal. They are making polenta also from this corn. So I was asking them about how they came up with the idea and it came from one of their customers who wanted a non-GMO cornmeal and could not find non-GMO corn and then she remembered that their popcorn was in fact non-GMO. She began grinding it and tried it out with corn muffins.  They visited the lady and tasted her yummy cornmeal muffins made with the popcorn meal and sampled the popcorn cornmeal. So, from that meeting they decided they wanted to mill their own popcorn cornmeal. Also with a new electric eccentric sifter they discovered they could mill popcorn into polenta and grits.  Several chefs are now trying out their polenta. By this fall they will be offering white organic corn grits. And, now they are growing black beans which I can’t wait to try. They already produce basmati rice, long grain brown rice and white rice. Check out their site at McKaskle Family Farm.

I kind of expected these muffins to taste like popcorn. They didn’t but they had the most wonderful soft texture. I know there is more starch in popcorn so that may or may not be the reason but all I know is that they were melt in your mouth good and the butter dripping down your hand didn’t hurt either. I was going to use butter but used oil instead because I only had one stick of butter and knew we would want to butter these muffins right out of the oven. The popcorn was an after thought. I just stuck some popped kernels in the top half way through the baking time.

I’ve made cornbread so many ways and I have put corn and jalapeno in it before (never cilantro), but there was just something different about these muffins that made you want to go back for another one (and another). I did decrease the sugar a little because I never put more than a pinch of sugar in my muffins; the jalapeno offset the sugar making them absolutely mouth-watering good.


Check out the McKaskle Farm site if you want to order the Braggadocio popcorn cornmeal or their other products.


Finely chop 1 or more jalapeños.


The chopped cilantro was so bright and green in the baked muffins and really added to the flavor of the muffin.


Stir everything up until just blended, do not over mix.


The reason I used oil in the batter was because I only had one stick of butter left and I wanted to make sure we had enough to use on the hot muffins.

Jalapeno Popcorn Cornmeal Muffin


  • 1 c. unbleached flour
  • 1 c. Braggadocio Popcorn Cornmeal
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 1 1/4 c. buttermilk
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 Tbsp. sugar
  • 1/3 c. butter or oil I used oil
  • 1 ear corn kernels cut off
  • 1 large jalapeño finely chopped
  • 3/4 c. grated cheddar cheese
  • 1/3 c. chopped cilantro

Recipe Notes

In a bowl whisk together the flour, cornmeal, salt, baking powder, baking soda and the sugar. Stir in the eggs, melted butter (or oil) and buttermilk and stir just until mixed.

Add in the corn, jalapeños, cheese and cilantro and stir again.

Heat the muffin pans in 400° oven until add. Add some bacon fat or shortening to the bottom of pans and put back in oven until the pans are hot again. Pour in the cornbread mix about 1/2 - 2/3 full. Bake about 15-20 minutes or until puffed and it passes the toothpick test.





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  • Reply
    Donna Leibert
    August 3, 2013 at 8:56 am

    Can’t wait to try these. We love corn muffins. Yum…

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