Jalapeno-Cheddar Corn Muffins

uncledoofus's Note:

A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 2 cups yellow cornmeal
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 5 tablespoons sugar
• 2 teaspoons salt
• 2 cups buttermilk
• 4 eggs
• ½ cup melted butter
• 10 ounces shredded sharp cheddar cheese
• 1⁄3; cup frozen corn kernels (optional)
• 4 jalapenos , minced
• 1 -2 jalapeno , cut in thin slices

Directions:

1. Preheat oven to 400°F.
2. Spray muffin tins with butter flavor cooking spray.
3. combine the eggs,buttermilk,and melted butter in a bowl.
4. In another large bowl Combine all the dry ingredients and whisk together to blend.
5. Add the shredded Cheddar and the corn kernels to the dry ingredients.
6. Add the wet ingredients and mix gently, until everything is moist (do not over mix).
7. Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
8. place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

Reviews

[DaMommyChef]

These are very tasty! I did everything as outlined. This does make a lot--not 12, more like 24! Thanks!

[SuzieQutie]

I'm not one for baking but this was incredibly easy to make. It has a great taste and I will make it again. Thanks for the recipe. I made mine in a cast iron pan instead of in muffin tins, worked great too.

[Tmisen2980]

I have to admit, I have been making these for at least a month or so and here I am just now rating them. These are wonderful. To make things easier, I seed my peppers and run them through the chopper...I do make one adjustment that that is adding more corn, almost a cup to be exact. Also, I am not sure where the 12 servings comes from on here but everytime I have made these I end up with about 24 or so average size muffins.