Recipe courtesy of Gina Neely and Pat Neely
Episode: Full House
Total:
30 min
Active:
10 min
Yield:
12 muffins
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.

In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.

Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.

In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.

Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.

More from:

Kickoff Snacks

IDEAS YOU'LL LOVE

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Corn Muffins

Recipe courtesy of Ina Garten

Honey Cornbread Muffins

Recipe courtesy of Gina Neely|Pat Neely

Blueberry Muffins

Recipe courtesy of Ina Garten

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Spicy Sausage Dogs

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Good Morning Muffins

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking