Recipe courtesy of Emeril Lagasse
Episode: Potluck
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
14 regular-sized muffins
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.

In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.

In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.

Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Guava Jalapeno Margarita

Recipe courtesy of Ingrid Hoffmann

Corn Pudding

Recipe courtesy of Food Network Kitchen

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Sunny's Easy Baked Sweet Corn

Recipe courtesy of Sunny Anderson

Cheddar Jalapeno Corn Muffins

Recipe courtesy of Food Network Kitchen

Jalapeno Corn Muffins

Recipe courtesy of Tiffani Thiessen

Browse Reviews By Keyword