Jalapeno Sweet Corn Muffins
Jalapeno Sweet Corn Muffins is a Southern recipe that serves 12. One serving contains 181 calories, 5g of protein, and 10g of fat. For 29 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, baking powder, baking soda, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 1587 foodies and cooks. It works best as a side dish, and is done in approximately 45 minutes. It is brought to you by The Novice Chef Blog. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so outstanding. Similar recipes include Jalapeño Corn Muffins, Jalapeno Corn Muffins, and Jalapeno Corn Muffins.
Servings: 12
Ingredients:
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons butter, melted and cooled
3/4 cup Duda Farm Fresh Foods fresh corn kernels
1 large egg
2 green onions, chopped
1/3 cup fine ground cornmeal
2 jalapenos, 1 chopped and 1 sliced
3/4 cup milk (or buttermilk)
1/2 teaspoons salt
1 cup shredded sharp cheddar cheese
3 tablespoons sugar
Equipment:
muffin liners
muffin tray
whisk
bowl
oven
toothpicks
Cooking instruction summary:
Preheat oven to 350°F. Coat a cast iron muffin tin or cast iron cornbread pan with butter. (You may also use a regular muffin tin with cupcake liners.) Set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a large bowl, combine butter, egg and milk. Slowly add dry mixture to wet mixture, scrapping down to the bottom as needed. Do not over mix. Gently stir in shredded cheese, corn, green onions and the chopped jalapeno. Fill muffin tins 3/4 full and top each muffin with a jalapeno slice. Bake for 18-20 minutes if using cast iron, or 14-16 minutes if using a regular muffin tin. Muffins are done when a toothpick inserted in the center comes back clean. Serve warm with a slab of butter, or store in an airtight container for up to 4 days.
Step by step:
1. Preheat oven to 350°F. Coat a cast iron muffin tin or cast iron cornbread pan with butter. (You may also use a regular muffin tin with cupcake liners.) Set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a large bowl, combine butter, egg and milk. Slowly add dry mixture to wet mixture, scrapping down to the bottom as needed. Do not over mix. Gently stir in shredded cheese, corn, green onions and the chopped jalapeno. Fill muffin tins 3/4 full and top each muffin with a jalapeno slice.
2. Bake for 18-20 minutes if using cast iron, or 14-16 minutes if using a regular muffin tin. Muffins are done when a toothpick inserted in the center comes back clean.
3. Serve warm with a slab of butter, or store in an airtight container for up to 4 days.
Nutrition Information:
covered percent of daily need
