Corn and Jalapeño Muffins
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6tablespoons unsalted butter, plus more for buttering muffin tins
- 1cup raw, tender corn kernels
- 1jalapeño chile, finely chopped
- Kosher salt
- Ground black pepper
- 1cup/135 grams all-purpose flour
- 1cup/145 grams white or yellow cornmeal
- 1½teaspoons baking powder
- 1½teaspoons baking soda
- 2eggs, beaten
- 1½cups buttermilk
- 3ounces/85 grams grated Cheddar cheese
Nutritional analysis per serving (36 servings)
67 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 102 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
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Step 2
Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Step 3
Butter miniature muffin tins and fill with about 1½ tablespoons batter per muffin. Bake for 10 minutes, until golden.
- For larger muffins, fill tins ¾ full with batter. Increase baking time as necessary, testing for doneness with a wooden skewer.
Private Notes
Comments
By tender, he means small fresh kernels, raw. As opposed to tough, frozen large kernels. (If using frozen corn, pulse very briefly in a food processor.)
First, thank you to the people who said to use 2 jalapeños, perfect amount of spice and heat.
So I cheated and used frozen corn since its February. I will definitely be making these again when it's corn season and probably before. I also made them in the Vitamix, I whizzed the dry ingredients with the buttermilk and eggs, then added the saluted corn & jalapeños, then quick pulse to add the cheese. It was super easy and quick.
I’ve been making these for 40 years at least from a recipe I got from my Mother-in-law & the recipes are very similar. One difference is the use of a small can (8.5 oz) of cream style corn instead of fresh, especially if corn is not in season.i prefer doing this instead of using frozen. Also, definitely use 2 chilies of any sort really, and my recipe calls for a very sharp cheddar.
made these kind of a hybrid with Martha Rose Shulman's version --added some ground sage and subbed 1/2 whole wheat flour -- but love the idea to saute the jalapenos and corn. I added close to 2 chopped jalapenos and next time will likely add more! so moist. these disappeared quickly!
I had high hopes for this muffin. They turned out looking and smelling great, but no flavor. Should have put in a lot more salt, but it didn’t say how much. The recipe should at least say 1-2 t of salt. Not jut to taste. Secondly, not enough jalapeño like the others stated. Should put in at least two. They were moist. My family doesn’t like cheese so I omitted that, but it would not haves saved the muffin to make me want to make them again.
This might be obvious, but WEAR GLOVES when chopping the jalapenos- learned that the hard way!
Advertisement