Directions:
- Preheat oven to 425°; heavily grease 12 muffin cups or 2 dozen cornstick molds.
- In a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.
- In a bigger bowl, whisk together the flour, baking powder, spices, and salt.
- Beat the eggs and add to the cornmeal mixture with the oil.
- Add the cornmeal and milk to the dry ingredients, stirring until just blended; don't beat this batter or your muffins will be tough.
- Fold in the scallions, jalapeno peppers, and 3/4 cup of the cheese.
- Spoon the batter into the pan, filling each muffin cup 3/4 full.
- If you are using a cornstick mold, fill each mold about 1/2 inch deep, spreading the batter so it completely covers the bottom of the mold.
- Sprinkle the remaining cheese atop the muffins, and bake them for 18-22 minutes, until they are golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.82 Kcal (2256 kJ) | ||
| Calories from fat | 295.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.88g | 51% | |
|---|---|---|---|
| Cholesterol | 97.91mg | 33% | |
| Sodium | 712.25mg | 30% | |
| Potassium | 483mg | 10% | |
| Total Carbs | 44.97g | 15% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 16.4g | 33% | |
| Vitamin C | 9mg | 15% | |
| Iron | 3.1mg | 17% | |
| Calcium | 433.6mg | 43% | |
| Amount Per 100 g | |||
| Calories | 290.29 Kcal (1215 kJ) | ||
| Calories from fat | 159.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.72g | 51% | |
|---|---|---|---|
| Cholesterol | 52.75mg | 33% | |
| Sodium | 383.72mg | 30% | |
| Potassium | 260.21mg | 10% | |
| Total Carbs | 24.23g | 15% | |
| Sugars | 1.84g | 14% | |
| Dietary Fiber | 1.6g | 12% | |
| Protein | 8.84g | 33% | |
| Vitamin C | 4.8mg | 15% | |
| Iron | 1.7mg | 17% | |
| Calcium | 233.6mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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