Jalapeno Cornbread Muffins Recipes
FAVORITE JALAPENO CORN MUFFINS
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
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 CORNBREAD MUFFINS
Slightly sweet and amazingly moist Jalapeno Cornbread Muffins made with fresh corn, corn meal, and jalapenos. Sweetness of two kinds of corn, hint of salt, and heat of Jalapeno chili.. You guys! This tex-mex recipe is keeper for all savoury corn muffin lovers! Can you believe this need only 10 minutes prep? No kidding! Just 10 minutes and 22-25 minutes of baking and fresh warm bread to serve with your favorite soup! All you need is: a whisk, a bowl and a muffin tin... and simple cornbread muffin ingredients: one corn on the cob, corn meal, AP flour, jalapeno, egg, buttermilk, and baking powder! Best part is: even though easy to put together, these muffins are no comprise in flavor. Try these once and you will forget cornbread muffin mix... for good! I promise! Secret for making moist cornbread muffins.. I should say, any muffin is right ratio of fat, leavening agents and flour.. And paying attention to the recipe :) So, let's get started! I love serving bread on the side of a soup. Every hearty soup needs a crusty and delicious bread to scoop all the goodness. When I prepared Pasta Fagioli last weekend, I served Jalapeno Corn muffins on the side. If you wondering, why Italian soup and southern corn bread?? Well, I love a good crusty sweet jalapeno cornbread with beans chili. The creamy beans soup reminded me of a hearty beans chili and I could think of only one bread to compliment it: sweet cornbread. Since the soup wasn't very spicy, the jalapeno in corn muffins made every bite scrumptious! I finished two corn muffins with one bowl of soup and was still craving for more. Loaded with fresh Corn and Jalapeno: To me, there is nothing like cornbread with corn and jalapenos. I enriched corn muffins with corn, usually fresh corn from a cob, for texture and jalapeno for savoury surprise. When corn is not in season... sometimes I use unsalted sweet canned corn too. When muffins cook in oven, corn kernels become juicy and soft. They burst in mouth when you bite into a warm sweet cornbread muffin... omg! my favorite!! To suit my need of savoury hot and sweet muffins.. I added one whole pickled jalapeno (chopped) and one fresh jalapeno. You can do the same or use just one as per your taste preference. My loves for Jalapenos and other Mexican chili is hard to express in one recipe. Idea is, if there is jalapeno or chipotle recipe in world.. I will find it. Ameen! :) Buttermilk makes Cornbread Moist Cornbread or corn muffins, one ingredient that I always add to muffins is - buttermilk. The tang and fat of buttermilk gives amazing lite and moist texture to muffins. Tell me who does not like a moist cornbread? Ask me? I adore it! Give me few with soft salted butter and then don't bother me. I like to devour my share of corn muffins! ;-) Note: When I'm out of buttermilk, I substitute it with non-fat diluted yogurt. Even though I make cornbread often... this is my first cornbread recipe on blog. I make awesome skillet cornbread too but that will be a separate post. :) It is very cold in my part of the world today... and I'm thinking to make some more soup and bake a batch of fresh cornbread muffins. Friends, if you planning to spend cozy Friday evening at home? I recommend treating yourself with comforting soup and jalapeno cornbread muffin for dinner! (save some for Saturday breakfast with butter and hot chai tea. ) Have wonderful weekend! -Savita
Provided by Savita
Time 35m
Number Of Ingredients 11
Steps:
- Prevheat oven at 400 degrees Fahrenheit. Spray muffin tin with cooking spray or line with muffin liners. Set aside.
- In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside.
- In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until eggs are very well blended with buttermilk.
- Add dry ingredient + jalapeno mix in wet ingredients and fold with spatula gently until just combined. Scoop into 11 muffin cups and bake for 22-25 minutes or until tooth pick inserted in middle comes out clean.
JALAPENO CORNBREAD MUFFINS
These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!
Provided by Chungah Rhee
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.
JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
- Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
JALAPENO CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
- Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, milk and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
- Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
JALAPENO CORN-BREAD MUFFINS
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 45m
Yield Eight muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
- In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
- Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
- Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
- Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 392 milligrams, Sugar 3 grams, TransFat 0 grams
KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!
These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!
Provided by French Tart
Categories Quick Breads
Time 30m
Yield 12 Cornmeal Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
- Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
- Add the jalapeno peppers and mix gently again.
- Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
- Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.
JALAPENO CORN MUFFINS
Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
- With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN
Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.
Provided by Martha Rose Shulman
Categories quick, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
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