Jalapeño Cornbread Muffins Gluten Free Food

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN

Savory Cornbread Muffins With Jalapeños and Corn image

Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.

Provided by Martha Rose Shulman

Categories quick, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapeños
1/2 cup grated Cheddar or Monterey Jack (optional)

Steps:

Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams

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