Directions:
- Lightly butter 12 muffin cups; set aside.
- Add 1/2 cup butter to a large skillet, melt over medium-high heat.
- Add the onion and cook for 8 minutes or until golden; remove the skillet from the heat; add jalapeno pepper; stir to combine.
- In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, and salt; stir to combine.
- In another bowl, add the corn, buttermilk, egg, Tabasco, and the onion mixture; whisk until blended.
- Add the corn mixture to the dry ingredients, along with 1 cup cheese.
- Stir until just moistened; do not overmix.
- Pour batter evenly into 12 muffin cups.
- Sprinkle with the remaining cheese.
- Bake at 400° for 20-22 minutes or until golden and wooden pick comes out clean.
- Cool on a wire rack before removing from the pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.07 Kcal (2165 kJ) | ||
| Calories from fat | 248.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.59g | 42% | |
|---|---|---|---|
| Cholesterol | 102.61mg | 34% | |
| Sodium | 548.21mg | 23% | |
| Potassium | 426.85mg | 9% | |
| Total Carbs | 53.59g | 18% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 15.65g | 31% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 3mg | 16% | |
| Calcium | 338.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 229.25 Kcal (960 kJ) | ||
| Calories from fat | 110.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 42% | |
|---|---|---|---|
| Cholesterol | 45.49mg | 34% | |
| Sodium | 243.05mg | 23% | |
| Potassium | 189.25mg | 9% | |
| Total Carbs | 23.76g | 18% | |
| Sugars | 1.59g | 14% | |
| Dietary Fiber | 1.6g | 14% | |
| Protein | 6.94g | 31% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 1.3mg | 16% | |
| Calcium | 150.2mg | 34% | |
* 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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