This cornbread recipe has changed a lot since I first added it in November 2017, but I am keeping that original date because it was an important part of Thanksgiving 2017.
Jalapeño Cornbread Muffins
Servings: 12 muffins
Calories: 195kcal
Equipment
- Muffin pan (12 cups)
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour or whole-wheat, if you prefer
- ¾ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1½ cups buttermilk
- ¼ cup canola oil plus oil or butter for the muffin pan
- 1 tbsp honey
- 2 tbsp minced jalapeños
- 1 cup corn kernals fresh or frozen defrosted
- ½ cup grated Cheddar or Monterey Jack cheese optional
Instructions
- Preheat the oven to 400ºF with a rack positioned in the top third. Oil or butter muffin pan.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.1 cup cornmeal, 1 cup all-purpose flour, ¾ tsp salt, 2 tsp baking powder, 1 tsp baking soda
- In a separate bowl (consider the stand mixer with the beater attachment), beat together the eggs, buttermilk, oil and honey.2 eggs, 1½ cups buttermilk, ¼ cup canola oil, 1 tbsp honey
- Stir the cornmeal mixture into the liquid mixture but do not beat. A few lumps will be fine, but make sure there is no flour at the bottom of the bowl.
- Fold in the corn kernels, minced jalapeño and optional cheese.2 tbsp minced jalapeños, ½ cup grated Cheddar or Monterey Jack cheese, 1 cup corn kernals
- Spoon evenly into pre-greased muffin pan; each cup should be about 80% full. Bake for about 20 minutes or until well risen and pale golden brown.
Notes
Makes 12 muffins; nutrition is for a single muffin (including the cheese)
Nutrition
Calories: 195kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 405mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg