Cheesy Corn Jalapeno Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This has a wonderful flavor and last the two of us for days. The only change I made was to spray my pan with Pam. I found the muffins tend to stick to the pan with the butter. Ingredients:
1 teaspoon butter, softened |
1 cup all-purpose flour |
1 cup yellow cornmeal or 1 cup white cornmeal |
4 teaspoons baking powder |
1 tablespoon sugar |
1 teaspoon sugar |
1 teaspoon salt |
1 pinch cayenne |
2 large eggs, beaten |
1 cup buttermilk |
1/4 cup vegetable oil or 1/4 cup melted butter |
1 cup whole kernel corn |
1/2 cup cheddar cheese, grated |
2 tablespoons jalapeno peppers, minced (to taste) |
Directions:
1. Preheat oven to 400 degrees. Butter a 12 - cup muffin tin with the soften butter. (I use Pam instead, the butter sticks too much.)
2. 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 over mix. Fold in corn, cheese and jalapenos.
3. Divide evenly among the 12 muffin cups and bake until golden brown and a toothpick inserted in to the center 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.
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