Cheesy Corn Jalapeno Muffins

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
12 muffins
Level:
Easy

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
  • Pinch cayenne
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • 1/4 cup vegetable oil, or melted butter
  • 1 cup corn kernels
  • 1/2 cup cheddar cheese, grated
  • 2 tablespoons minced jalapeno peppers, or to taste
Directions

Preheat the oven to 400 degrees F. 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 jalapenos.

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.


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    I made these for a group of 20 ppl and everyone loved them, I will be putting more cheese and more jalepenos next time though.
    the muffins where okay, a little too dry.
    This was a good dish but it didn't have enough cheese in it for me. Next time I will use maybe 1 cup of cheese.
    This recipe is very easy to make. The first time I followed the exact instructions and it came out good but a tad dry. I tweaked the recipe and used 1 cup of canned creamed corn (instead of fresh corn) and made it spicier with pickled hot jalapenos. This now tastes like what cheesy mexican cornbread should taste like.
    I thought this recipe was pretty good! I even used a little bit less butter/oil and they turned out well. I'd definitely make these again.
    i may have mixed them too much although i tried not to. i also think i should have pulled them out at the 20 minute mark instead of going the full 25. i haven't tested the temp in my oven so that may have been part of the problem. i was really looking for more of a cornbread texture but they came out pretty hard and lacking taste.
    These had a great taste but were a tad too dense. Perhaps I mixed them too well but were great with the chili verde from food network!
    My husband and I just returned from a trip to New Orleans (June 2004). We went to two of Emeril's restaurants (NOLA and Emeril's New Orleans) and had beyond-fabulous-food and impeccable service! At NOLA, they served a jalapeno muffin that was out of this world. Prior to visiting New Orleans, I had made Emeril's Cheesy Corn Jalapeno Muffins and we loved them. The ones served at NOLA weren't as kicked up as this recipe but they are both delicious and will be made over and over again at our house. :-)
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    Slow Cooked Jalapeno Corn

    Recipe courtesy of Ree Drummond