Jalapeno Corn Muffins
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup cornmeal
- ½cup flour
- ½teaspoon baking soda
- 1cup cream-style corn
- 4or more fresh jalapeno peppers, seeded and chopped finely
- ¼pound very sharp grated white Cheddar cheese
- ½cup olive oil
- 2eggs, lightly beaten
- 1cup buttermilk
Nutritional analysis per serving (11 servings)
241 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 231 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.
Powered by
Preparation
- Step 1
Grease 11 medium-size muffin cups.
- Step 2
Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
- Step 3
In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
- Step 4
Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.
Private Notes
Comments
If this is the recipe I used about 30 years ago, and I think it IS...WOW. I just mentioned that I might dig this one up to make while we're staying at home for a bit..and I got a big response from those who remember these treats from long ago. The ingredients seem right...so I shall venture forth and see how it goes! Will report back soon....
I made these yesterday. Something's wrong here. (It couldn't be me, right? Well...) The batter was way too thin. I used a ladle to load my muffin pan (large, double-size muffins.) Isn't 1/2 cup of oil is far too much? The muffins were too greasy. And maybe I should have added more flour (to have a 50/50, not a 66/33 split between cornmeal and flour.) Finally, I probably erred dumping 1 cup of Delmonte Creamed Corn into the mix. Should I have strained it to cut fluid volume? Any other ideas???
I think where you went wrong was on step 3. It says to only add enough oil, buttermilk, and eggs to your dry mixture to get it moist. It sounds like you probably used the whole thing, whereas this recipe has you over prepare the amount of liquid mixture you need. Thanks for calling that out though because I'm going to make this recipe and I likely would have made the same error.
I made these yesterday. Something's wrong here. (It couldn't be me, right? Well...) The batter was way too thin. I used a ladle to load my muffin pan (large, double-size muffins.) Isn't 1/2 cup of oil is far too much? The muffins were too greasy. And maybe I should have added more flour (to have a 50/50, not a 66/33 split between cornmeal and flour.) Finally, I probably erred dumping 1 cup of Delmonte Creamed Corn into the mix. Should I have strained it to cut fluid volume? Any other ideas???
I think where you went wrong was on step 3. It says to only add enough oil, buttermilk, and eggs to your dry mixture to get it moist. It sounds like you probably used the whole thing, whereas this recipe has you over prepare the amount of liquid mixture you need. Thanks for calling that out though because I'm going to make this recipe and I likely would have made the same error.
If this is the recipe I used about 30 years ago, and I think it IS...WOW. I just mentioned that I might dig this one up to make while we're staying at home for a bit..and I got a big response from those who remember these treats from long ago. The ingredients seem right...so I shall venture forth and see how it goes! Will report back soon....