Cooking Index - Cooking Recipes & IdeasCheesy Corn Jalapeņo Muffins Recipe - Cooking Index

Cheesy Corn Jalapeņo Muffins

Courses: Breads

Recipe Ingredients

1 tablespoon 15mlSoftened butter
1 cup 62g / 2.2ozAll-purpose flour
1 cup 62g / 2.2ozYellow or white cornmeal
4 teaspoons 20mlBaking powder
1 tablespoon 15mlSugar
1 teaspoon 5mlSalt
1   Cayenne
2   Eggs - beaten (large)
1 cup 237mlButtermilk
1/4 cup 59mlVegetable oil or melted butter
1 cup 62g / 2.2ozCorn kernels
1/2 cup 73g / 2.6ozGrated cheddar cheese
2 tablespoons 30mlMinced jalapeño peppers - or to taste

Recipe Instructions

Preheat the oven to 400 degrees. Butter a 12-cup muffin tin with the softened butter and set aside.

In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. In a separate bowl, beat together the eggs, buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter, being careful not to overmix. Fold in the corn, cheese, and jalapeños.

Divide evenly among the 12 muffin cups and bake until golden and a toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature.

This recipe yields 12 muffins.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F19) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.