CORNBREAD MUFFINS WITH A "KICK"
I usually make cornbread muffins as my husband tolerates them better than the traditional iron skillet version (he is not a big cornbread fan). Doesn't make sense to me, but I put these together one evening to go with a pot of chili.
Provided by Enro Gay
Categories Other Breads
Time 20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees; spray muffin tins (regular 12-muffin pan) with cooking spray.
- 2. In a large bowl, mix together the corn meal, flour, baking powder, baking soda, salt, ground cumin and chili powder. To the dry mixture add in the chopped chilies (or jalapenos), corn kernels and the cheddar cheese. Mix together thoroughly.
- 3. Pour in the egg, oil of choice and the buttermilk (starting with about 1 cup) and stir to combine. You want a fairly thick batter, so add buttermilk to get proper consistency. Scrape bottom of bowl and sides and stir just until thoroughly mixed. Let sit in the bowl for 5 minutes.
- 4. Spoon the batter equally among the prepared muffin tins; they should be just about full. Place in the preheated oven and bake until golden brown, about 15 - 20 minutes.
- 5. Remove from the pan immediately and serve or place on cooling rack if not using right away.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Musharob
[email protected]These muffins are the perfect combination of sweet and spicy. I love them!
Mahlubandile Bopheka
[email protected]This recipe is a keeper! I'll definitely be making these muffins again and again.
Ayamba Jonas
[email protected]I would not recommend this recipe. The muffins were not good.
Abdul Rehmansheikh1311
[email protected]These muffins were a waste of time. They were dry, crumbly, and tasteless.
Meijer Eskildsen
[email protected]I'm not sure what I did wrong, but my muffins turned out really dry. I'll have to try again.
Prosper Shaibu
[email protected]These muffins were a bit too sweet for my taste. I think I'll try a different recipe next time.
Areeba Muniba
[email protected]I thought these muffins were just okay. They were a bit dry and the jalapeños were a bit too spicy for my taste.
LEO Gallegos
[email protected]These muffins were a bit too spicy for me, but my husband loved them. He said they were the best cornbread muffins he's ever had.
Phuneyuh Monica
[email protected]I love the flavor of these muffins. The cornmeal gives them a nice texture and the jalapeños add a nice kick.
Syful Islam
[email protected]These muffins were easy to make and turned out great. I'll definitely be making them again.
Awunu Freeman
[email protected]I'm not a big fan of cornbread, but these muffins were really good. The jalapeños gave them a nice flavor.
Shallon Nyawira
[email protected]I wasn't sure how the jalapeños would taste in these muffins, but I was pleasantly surprised. They added a nice kick without being too spicy.
Ekram Jamal
[email protected]These are the best cornbread muffins I've ever had. I'll definitely be making them again.
Mahlatse Ian
[email protected]I made these muffins for a brunch party, and they were gone in minutes. Everyone loved them!
Riley Nonoa
[email protected]These muffins are so moist and fluffy. The cornmeal gives them a great texture.
Liz Basilio
[email protected]I love the combination of cornbread and jalapeños. These muffins are the perfect balance of sweet and spicy.
Clarrisa Ramos
[email protected]I've made these muffins several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Luftëtarja Detare
[email protected]These cornbread muffins were a hit at my last potluck! They were so moist and flavorful, and the kick from the jalapeños was just right.