Jalapeno Buttermilk Corn Muffins
Created by JamiLynne on July 7, 2012
- Servings: 12
- Prep Time: 20m
- Cook Time: 14-16m
- Recipe #5887
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350°F. Grease regular muffin tins. Set aside.
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Step 2: In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
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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.
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Step 4: Fill muffin tins 3/4 full and top each muffin with a jalapeno slice.
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Step 5: Bake for 14-16 minutes (for regular muffin tin). Muffins are done when a toothpick inserted in the center comes back clean.
Nutritional Facts
- 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