| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 14 regular-sized muffins |
Ingredients
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped onions
- 1 cup fresh corn kernels
- 3/4 teaspoon plus pinch salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- Pinch cayenne pepper
- 1/3 cup shredded Cheddar
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 tablespoon minced seeded green jalapenos
- 1 tablespoon minced seeded red jalapenos
- 3 tablespoons honey
Instructions
- Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
- In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
- Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 181 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 34 mg |
| Sodium | 171 mg |
Reviews
I was looking for cornmeal muffin recipe with texture and a bit of flavour complexity and these did it! I followed recipe exactly except for using green jalapeño only as all I had and EVOO instead of veg oil. Fluffy texture with interesting flavour bits but a little oily. Not overly spicy a keeper
Light fluffy cornbread muffins with a hint of spice and a bit of unexpected texture. My family loved them. I was afraid that they might turn out too heavy and dense but they were delightfully airy but flavorful. A definite keeper for the recipe, but although I followed the exact recipe, I think one could be very diverse with flavor preferences and a variety of cheeses, omit peppers, etc.
Fantastic. Great balance. Little spicy. Nice background sweetness. Definitely saving this recipe!