Tuesday, August 7, 2012

Jalapeno Cheddar Corn Muffins

I just couldn't get enough of the fresh sweet corn while I was in Iowa. I would have eaten it for breakfast if that was acceptable... and I may or may not have eaten multiple cobs at the dinner table. These sweet corn muffins were a great tribute to the yellow vegetable, and I added a little flair and fun by placing jalapeno slices on top and baking them to a golden brown perfection.

Jalapeno Corn Muffins


  • 1 cup all-purpose flour
  • 1/3 cup cornmeal
  • 3 tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 egg
  • 6 tbsp. butter, melted and cooled to room temperature
  • 3/4 cup fresh corn
  • 1 cup shredded sharp cheddar
  • 2 green onions, chopped
  • 2 jalapenos, 1 minced, 1 sliced
In a medium bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

In a large bowl or stand mixer mix together the milk, egg, and cooled butter. Slowly mix in flour mixture, but do not overmix. Fold in cheddar, corn, green onions, and minced jalapenos. 

In a muffin tin, spray with cooking spray and fill each cup about 3/4 full. Place a jalapeno slice in the center of each muffin.

Bake at 350 degrees for 16-18 minutes, or until golden brown.

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