Jalapeno Cheddar Parmesan Cornbread Muffins 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

Ingredients

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.

JALAPENO-CHEDDAR CORN MUFFINS

Jalapeno-Cheddar Corn Muffins image

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

Provided by uncledoofus

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

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
1/2 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

Steps:

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

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