Cheesy Corn Jalapeño Muffins

Cheesy Corn Jalapeño Muffins
Cheesy Corn Jalapeño Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    tablespoon softened butter

  • 1

    cup all-purpose flour

  • 1

    cup yellow or white cornmeal

  • 4

    teaspoons baking powder

  • 1

    tablespoon sugar

  • 1

    teaspoon salt

  • 1

    pinch cayenne

  • 2

    large eggs beaten

  • 1

    cup buttermilk

  • 1/4

    cup vegetable oil or melted butter

  • 1

    cup corn kernels

  • 1/2

    cup grated cheddar cheese

  • 2

    tablespoons minced jalapeño peppers or to taste

Directions

Preheat the oven to 400 degrees. Butter a 12-cup muffin tin with the softened butter and set aside. In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. In a separate bowl, beat together the eggs, buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter, being careful not to overmix. Fold in the corn, cheese, and jalapeños. Divide evenly among the 12 muffin cups and bake until golden and a toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature. This recipe yields 12 muffins.

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