JALAPENO CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
- Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, milk and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
- Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
JALAPEñO-CHEDDAR CORN MUFFINS
Fresh corn provides sweetness and crunch in these corn muffins, while reduced-fat cheddar enriches them with savoury goodness. You could also use canned corn for similar crunch if fresh isn't available or at its peak. The jalapeño slices that top the muffins cue folks in on the flavour profile, but you can just chop all of the peppers and stir them into the batter. For a little heat, leave the seeds in half of a pepper; for more, leave them in one whole pepper or both of them.
Categories Dinner,Lunch,Brunch,Snack
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Cut 12 thin slices from 1 jalapeño; set slices aside. Seed the rest of the jalapeño and the other jalapeño and finely chop.
- Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add chopped jalapeño and corn; sauté until corn begins to brown, about 4 minutes.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together yogurt, oil, and eggs. Add yogurt mixture to cornmeal mixture and stir just until combined. Fold in corn mixture and cheese.
- Divide batter evenly among 12 muffin cups coated with nonstick spray. Arrange 1 jalapeno slice onto top of batter in each muffin cup. Bake at 450°F until a wooden pick inserted in center comes out clean, 13 to 15 minutes. Serve warm.
- Serving size: 1 muffin
Nutrition Facts : Calories 75 kcal
JALAPENO-CHEDDAR CORN MUFFINS
A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter
Provided by uncledoofus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Spray muffin tins with butter flavor cooking spray.
- combine the eggs,buttermilk,and melted butter in a bowl.
- In another large bowl Combine all the dry ingredients and whisk together to blend.
- Add the shredded Cheddar and the corn kernels to the dry ingredients.
- Add the wet ingredients and mix gently, until everything is moist (do not over mix).
- Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
- place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.
CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER
Provided by Andrea Albin
Categories Bread Egg Brunch Side Bake Thanksgiving Quick & Easy Cheddar Cornmeal Jalapeño Butter Gourmet Sugar Conscious Kidney Friendly
Yield Makes 12 muffins
Number Of Ingredients 14
Steps:
- Make corn muffins:
- Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
- Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
- Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
- Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
- Make jalapeño butter while muffins bake:
- Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.
FAVORITE JALAPENO CORN MUFFINS
Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
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