Moist, fluffy and cheesy. Recommend this recipe to everyone who loves corn bread or corn bread muffins!
YIELD
12 servingsPREP
18 minCOOK
26 minREADY
45 minIngredients
Directions
Preheat the oven to 400℉ (200℃).
Coat muffin tin with cooking spray or line with papper cups or silicon muffin cups.
Whisk together the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl.
In a separate bowl, add the buttermilk, eggs, butter, cheese and diced jalapeno peppers, whisk until well blend.
Pour the wet ingredients into the dry ingredients and mix until all ingredients are well combined.
Put the batter into the prepared muffin tin, filling ⅔ of the each cup.
Add a slice of jalapeno on top of each muffin.
Bake until golden with a wooden stick inserted in the center comes out clean, 25 to 30 minutes.
Transfer on a wire rack, and allow to cool in the tin for about 10 minutes.
Remove muffins on the wire rack and let cool completely or serve warm.
Comments
Who said muffins have to be sweet? I am a big fan of corn and jalapenos but never thought would make muffins with them together. Here they are. The muffin is light, creamy, little savory and kick in it, and NO NEED TO WORRY ABOUT THE SURGAR AND FAT!!
YUMMY! Just the right amount of spice. LOVED them! Maybe combine the two recipes? adding the corn like in the other one?
Good idea, mix in some fresh or frozen corn, which adds some extra texture in the muffin, would be good too!