CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
JALAPENO AND CHEDDAR CORNBREAD
Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
- In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
- Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
- Stir in the melted butter.
- Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
- Remove from oven and let cool in pan 15 minutes then cool on wire rack.
Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7
JALAPENO CHEDDAR CORNBREAD
Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.
Provided by KPD123
Categories Quick Breads
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine cornbread mix, egg and butter in a mixing bowl.
- Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
- Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
- Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.
CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER
Provided by Andrea Albin
Categories Bread Egg Brunch Side Bake Thanksgiving Quick & Easy Cheddar Cornmeal Jalapeño Butter Gourmet Sugar Conscious Kidney Friendly
Yield Makes 12 muffins
Number Of Ingredients 14
Steps:
- Make corn muffins:
- Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
- Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
- Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
- Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
- Make jalapeño butter while muffins bake:
- Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.
CHEDDAR CORN MUFFINS
I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."
Provided by AustinMama
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Butter the insides and the top of a regular muffin pan (1/3 cup).
- In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
- In medium bowl, beat the egg.
- Beat in the milk and the melted butter.
- Combine with the dry ingredients until just evenly moistened.
- Do not overmix.
- Stir in 1 cup of cheese.
- Immediately spoon the batter into the muffin pan.
- Evenly sprinkle the remaining cheese on top of the muffins.
- Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
- Best served warm.
Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1
JALAPENO-CHEDDAR CORN MUFFINS
A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter
Provided by uncledoofus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Spray muffin tins with butter flavor cooking spray.
- combine the eggs,buttermilk,and melted butter in a bowl.
- In another large bowl Combine all the dry ingredients and whisk together to blend.
- Add the shredded Cheddar and the corn kernels to the dry ingredients.
- Add the wet ingredients and mix gently, until everything is moist (do not over mix).
- Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
- place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.
KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!
These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!
Provided by French Tart
Categories Quick Breads
Time 30m
Yield 12 Cornmeal Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
- Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
- Add the jalapeno peppers and mix gently again.
- Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
- Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.
CHEDDAR JALAPENO CORN MUFFINS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 5
Steps:
- In bowl prepare muffin mix according to directions on box. Stir in corn, jalapenos and cheese. Fill greased muffin tins 3/4 of the way full. Bake according to directions on box.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CHEDDAR CORN MUFFINS WITH JALAPENO BUTTER
Steps:
- Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl. Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
- Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
- Make jalapeno butter while muffins bake: Stir together butter, jalapeno, and 1/4 teaspoon salt. Serve with muffins.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
JALAPENO CHEDDAR CORNBREAD MUFFINS
Jalapeno Cheddar Cornbread Muffins are the ultimate cheesy Southern snack.
Provided by Andrew Dobson
Categories Snack
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 °F. Spray miniature muffin tins with cooking spray.
- In a mixing bowl, combine the cornmeal, salt, onion powder, and baking powder, stirring with a spatula. Add the cheese, creamed corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is combined.
- Place 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.
Nutrition Facts : Calories 253 kcal, Carbohydrate 19.8 g, Protein 5.8 g, Fat 17.7 g, SaturatedFat 5.5 g, Cholesterol 46 mg, Sodium 349 mg, Fiber 1.7 g, Sugar 1.6 g, ServingSize 1 serving
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- Heat the oven to 200°C/180°C fan/gas 6. Line a muffin tray with 12 paper cases. Sift the flour, baking powder and salt into a bowl and stir in the dried polenta, cheddar and chilli flakes.
- Pour a 284ml pot of buttermilk (or whole milk) into a jug and beat in the eggs and melted butter.
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Reviews 3Estimated Reading Time 3 mins
- Preheat oven to 425 degrees. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Use a wooden spoon to dig a little hole in the center to make a well.
- Crack the eggs into the well and stir lightly, then add the buttermilk and milk. Stir everything together quickly until almost combined, add the melted butter and stir until just combined. Reserve a small amount each of the bacon, cheese and jalapeño for garnish (if desired) and quickly fold in the rest.
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- Preheat your oven to 375 degrees Fahrenheit. Add a teaspoon of oil into the bottom of each muffin tin. Set aside.
- In a mixing bowl, stir together the dry ingredients (cornmeal, flour, sugar, salt, and baking soda).
- Gently stir in the milk, eggs, and melted butter until the batter is just combined. (Do not overwork the batter.)
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- Combine all ingredients in a large bowl and stir until mixed well. Transfer prepared mix to greased muffin pan and fill the cups about 3/4 of the way full.
- Place muffins in the oven for 20-25 minutes (check around 20 minutes; all ovens cook differently!) until golden brown, or until a toothpick comes out clean. (If you use a mini muffin pan, cook for ~15-17 minutes). Enjoy warm.
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