Best 4 Spicy Cornbread Muffins Recipes
**A Savory Delight: Embark on a Culinary Journey with Spicy Cornbread Muffins**
Indulge in the tantalizing aroma of freshly baked Spicy Cornbread Muffins, a delectable treat that combines the classic flavors of cornbread with a touch of heat. These muffins are not your average side dish – they are a symphony of flavors and textures that will tantalize your taste buds from the first bite. Whether you're hosting a brunch, potluck, or simply craving a comforting snack, these muffins are sure to be a hit. With their moist, tender crumb and a hint of spice, they are a perfect accompaniment to your favorite soups, stews, or salads. The recipe provides both classic and vegan variations, catering to diverse dietary preferences, while additional recipes offer creative twists like Jalapeño Cheddar Cornbread Muffins and Skillet Cornbread. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
SPICY CORNBREAD MUFFINS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
- Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
- In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
- Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.
SPICY CORNBREAD MUFFINS
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
- Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
- Cool for 10 minutes in the pan, then remove and serve warm.
SPICY CORNBREAD OR CORNBREAD MUFFINS
This is my version of Mexican cornbread. It's got a bit of a kick to it. It will be as mild or hot as your pico de gallo is.
Provided by Lynn Socko
Categories Other Breads
Time 40m
Number Of Ingredients 12
Steps:
- 1. https://www.justapinch.com/recipe/lynnsocko/lynns-pico-de-gallo/salsa?k=%27lynn+socko+pico+de+gallo%27&p=2&o=r
- 2. Mix together dry ingredients. Add milk and egg. Mix together until lumps are gone. Add pico de gallo and cheese, mix well.
- 3. Place butter in cast iron skillet and heat till melted in oven. Remove and pour cornbread into pan. Bake 425° for 25 min.
Tips:
- Use fresh corn kernels for the best flavor and texture. You can cut the kernels off the cob yourself or purchase them pre-cut.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to preheat your oven before baking the cornbread muffins. This will help them rise properly.
- Bake the cornbread muffins until a toothpick inserted into the center comes out clean. Overbaking will dry them out.
- Let the cornbread muffins cool for a few minutes before serving. This will make them easier to handle.
Conclusion:
Spicy cornbread muffins are a delicious and easy-to-make snack or side dish. They are perfect for potlucks, picnics, or any other gathering. With their slightly spicy flavor and moist, tender texture, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and tasty treat, give these spicy cornbread muffins a try. You won't be disappointed!
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