SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN
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
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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shades 5747
[email protected]These muffins are delicious! I love the way the cornbread and jalapeños complement each other.
Gohar Afridi
[email protected]These muffins are the perfect way to use up leftover cornbread. They're also a great way to sneak some vegetables into your kids' diets.
Andre Rian
[email protected]I've made these muffins several times and they're always perfect. They're the perfect addition to any brunch or potluck.
Erika Tinoco
[email protected]These muffins are so easy to make and they're always a hit with my family and friends.
Nicolette Mellet
[email protected]I love the combination of sweet cornbread and spicy jalapeños. These muffins are the perfect balance of flavors.
Creative Doctor
[email protected]These muffins are so good, I could eat them for breakfast, lunch, and dinner!
Deepa Timilsina
[email protected]I made these muffins for a potluck and they were a huge hit. I'll definitely be making them again.
Zachariah Williams
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Michael Monroe
[email protected]I've never been a big fan of cornbread, but these muffins changed my mind. They're so moist and flavorful.
Kgothatso Tshweu
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to serve.
curtis glass
[email protected]I wasn't sure how the cornbread and jalapeños would go together, but I was pleasantly surprised. These muffins are delicious!
Dj Jimerson
[email protected]I made these muffins for my family and they loved them. They're the perfect combination of sweet and savory.
Tawhid Mir
[email protected]These were so good! I added a little bit of extra cheese and they were perfect.
Barbara Quezada
[email protected]I've made these muffins several times now and they're always perfect. The recipe is easy to follow and the muffins are moist and delicious.
AN Ayan islam Nissan
[email protected]These muffins were a hit! I made them for a brunch party and they were gone in minutes. Everyone loved the combination of sweet cornbread and spicy jalapeños.