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Jalapeno Buttermilk Corn Muffins

Here's how you make Jalapeno Buttermilk Corn Muffins
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  • Servings: 12
  • Prep: 20m
  • Cook: 14-16m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 cup all purpose flour
  • 1/3 cup fine ground cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1/3 cup melted butter, slightly cooled
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup canned corn kernels (or even better use steamed removed from the cob)
  • 2 green onions, chopped
  • 2 jalapenos, 1 chopped and 1 sliced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 4: Fill muffin tins 3/4 full and top each muffin with a jalapeno slice.

  • Step 5: Bake for 14-16 minutes (for regular muffin tin). Muffins are done when a toothpick inserted in the center comes back clean.

We hope you enjoy this recipe!

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