Savory Cornbread Muffins With Jalapeños and Corn
Updated Feb. 28, 2024
- Total Time
- 25 minutes
- Cook Time
- 20 to 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup yellow cornmeal, preferably organic stone-ground
- 1cup whole-wheat flour
- ¾teaspoon salt
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
- 2eggs
- 1½cups buttermilk
- ¼cup canola oil
- 1tablespoon honey
- 1cup corn kernels
- 2tablespoons minced jalapeños
- ½cup grated Cheddar or Monterey Jack (optional)
Nutritional analysis per serving (12 servings)
187 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Step 2
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
- Step 3
Spoon into muffin cups, filling them to just below the top (about ⅘ full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Private Notes
Comments
I really enjoyed these muffins and they were extremely popular at a BBQ I hosted. These are best the day you make them! I found them quite mushy two days later as they were past their prime. I made mini muffins and full size standard muffins with this recipe and both ways were delicious.
For my own preferences, I will add more jalapenos and possibly pepperjack cheese to give them more of a kick next time I make these muffins.
My new favorite cornbread recipe. Very moist. If you want to taste some heat add more jalapeno. I think I'll just omit next time. I didn't use the cheese (to cut down on calories/ fat) and didn't miss it either. I used one ear of fresh corn and baked it in a preheated oiled cast iron skillet, baked 20 min. This is the perfect recipe for a healthy, rustic, hearty cornbread to serve with bolito beans. Loved it.
Easy, delicious. Served with bean chili. Used milk instead of buttermilk, pickled jalepenos, smoked sea salt; and added thinly sliced red onion which I laid on top of the muffins before cooking, creating an attractive visual element and some nice depth of flavor.
didn't add the cheese and they were still delicious! will make again. perhaps 1/2 all purpose 1/2 whole wheat flour. liked the idea from David Tanis to briefly saute the corn and jalapenos before adding to the batter.
146 g cornmeal (302 g doubled) 154 g whole wheat (304 g doubled)
Made with regular milk, maple syrup instead of honey, no sage, avocado oil instead of canola, and didnt add corn kernels, jalapeños or cheese. Just wanted a super simple and savoury muffin- they turned out really well!