| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 12 muffins |
Ingredients
- Nonstick cooking spray, for spraying muffin tin
- 3 cups cornmeal
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 tablespoon red pepper flakes
- 2 1/2 teaspoons kosher salt
- 2 cups milk
- 1/2 cup canola oil
- One 14.75-ounce can cream-style corn
- 1 cup grated sharp Cheddar
- 1 cup finely diced yellow onion (about 1 small)
- 1/2 cup diced green bell pepper
Instructions
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 318 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 6 mg |
| Sodium | 354 mg |
Reviews
I used a cup of frozen corn because I didn’t have any creamed corn. Plus I let the batter sit while the oven and pans warmed up based on a previous review. No problems with baking and the muffins turned out tasty!
I was so hopeful that this would be my go-to cornbread recipe, since I love this style and was intrigued by the absence of flour. This made a very runny batter and I had enough for the initial 12 muffins plus two more small loaves. I agree with the other reviewers that there was too much red pepper flake, and I also thought too much salt and too much oil as well! I may try it again with a few modifications, such as using a drained kernel corn instead of the cream style, half the red pepper flakes, half the salt, half the oil and half the milk. I would also let the milk and the cornmeal sit for 20 minutes to allow the meal to bloom before mixing in the onion, peppers and cheese.
tI followed this recipe to a T and it was horrible!!! The texture was awful…a whole Tablespoon of red pepper flakes was way too much. I tried this twice and had to throw it all away TWICE! Never again. Also it made 24 instead of 12 for me. absolutely awful. This makes me not want to trust your recipes. Too bad because I love the show. I did try another recipe and it was good. Nancy Fuller’s stew. But wow, what a waste of ingredients on this one.
good just a little too spicy for my liking. That tbsp of pepper flakes goes a long way.
Made these tonight to go with fried chicken and sliced tomatoes. The recipe made 18 good sized muffins . Nice and moist. Different than plain old cornbread. I needed to use the two cups of milk. Was not too runny. Only changes I made were, used 1 1/2 cups cooked corn. (did not have cream-style) and I did not pre heat the muffin pans. Since they did not look done at 10 minutes and they were so thick and dense I baked them an extra ten minutes. Delicious.
Tasty? W One thing that should be good about a cooking show are the recipes. We went on vacation last week, and decided to make Katie Lee’s cornbread. It was terrible and we followed the recipe verbatim. It took over a hour in the oven because there was too much liquid, the onion overpowered everything, and it was way too spicy. If you are going to be on a cooking show you may want to try out your recipes first. We had guests over and we ended up giving them toast with the chili. We waited over an hour to eat for the cornbread to cook because it had too much liquid. We threw it in the garbage it was that bad. If i could give 0 I would DO NOT Make this recipe without adjusting the onion, chili powder and liquid!!!!!
Awesome. My family loved it and my youngest doesn’t like cornbread.
stoneymb ought to be ashamed putting that on.
My next cornbread will be this. Sounds delish and tastey.