Best 4 Savory Cornbread Muffins With JalapeÃos And Corn Recipes

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Indulge in the tantalizing flavors of savory cornbread muffins, a delightful combination of sweet corn, spicy jalapeños, and a hint of smoky bacon. These muffins are a perfect blend of textures, with a tender, moist interior and a crispy, golden-brown exterior. Whether you're hosting a brunch, enjoying a casual lunch, or looking for a satisfying snack, these savory cornbread muffins are sure to be a hit. The versatile recipes provided in this article offer a range of options, from classic cornbread muffins with a kick of jalapeños to a unique twist with the addition of bacon and cheese. Get ready to embark on a culinary journey that will awaken your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

FAVORITE JALAPENO CORN MUFFINS



Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

JALAPEñO CORNBREAD MUFFINS



Jalapeño Cornbread Muffins image

Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.

Provided by Sally

Categories     Side Dish

Time 1h5m

Number Of Ingredients 12

1 cup (120g) cornmeal (fine or medium ground)
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)
1/3 cup (67g) packed light or dark brown sugar
2 Tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1-2 chopped jalapeño peppers*

Steps:

  • Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
  • Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
  • Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
  • Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

SAVORY CORN MUFFINS



Savory Corn Muffins image

This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Yield 12

Number Of Ingredients 10

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
  • Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
  • Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
  • Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  • Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN



Savory Cornbread Muffins With Jalapeños and Corn image

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

1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapeños
1/2 cup grated Cheddar or Monterey Jack (optional)

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

Tips:

  • Choose the Right Cornmeal: Use coarse cornmeal for a heartier texture and fine cornmeal for a softer texture.
  • Use Fresh Corn: If available, use fresh corn kernels for a sweeter flavor.
  • Don't Overmix the Batter: Overmixing can result in tough muffins.
  • Bake the Muffins Until a Toothpick Inserted into the Center Comes Out Clean: This ensures that the muffins are cooked through.
  • Let the Muffins Cool Before Serving: This allows the flavors to meld and the muffins to firm up.

Conclusion:

These savory cornbread muffins with jalapeños and corn are a delicious and easy-to-make snack or side dish. They are perfect for potlucks, picnics, or tailgating parties. With their moist and flavorful crumb, these muffins are sure to be a hit with everyone who tries them!

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