Jalapeno Buttermilk Corn Muffins Recipe

"These bake out even better if you use a cast-iron muffin tin, these are best if served warm, they will keep for 3 days tightly covered in a container of freeze"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (78.5 g)
Calories 229.1
Total Fat - 12.8 g
Saturated Fat - 4.4 g
Cholesterol - 36.4 mg
Sodium - 392.4 mg
Total Carbohydrate - 19.2 g
Dietary Fiber - 1.4 g
Sugars - 5.2 g
Protein - 9.8 g
Calcium - 217.3 mg
Iron - 0.9 mg
Vitamin C - 2.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F. Grease regular muffin tins. Set aside.

Step 2

In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.

Step 3

In a large bowl, combine butter, egg and milk. Slowly add dry mixture to wet mixture, scrapping down to the bottom as needed. Do not over mix. Gently stir in shredded cheese, corn, green onions and the chopped jalapeno.