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Cheesy Corn Jalapeņo Muffins

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 jalapeņo peppers -- or to taste

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 jalapeņos.

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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