Jalapeno Corn-Bread Muffins
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sifted flour
- 1cup cornmeal, preferably stone ground
- 1tablespoon sifted baking powder
- 1teaspoon dried hot red-pepper flakes
- ½teaspoon salt, if desired
- 1½teaspoons ground cumin
- ⅔cup sour cream
- ⅔cup milk
- 2tablespoons melted butter
- 1large egg
- ⅓cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos
- ⅓cup finely diced green onions or scallions
- ⅓cup drained canned corn kernels
- 1¾cups finely grated sharp Cheddar cheese
- Melted butter or liquid bacon fat for greasing muffin tins
Nutritional analysis per serving (8 servings)
357 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 353 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 375 degrees.
- Step 2
In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
- Step 3
In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
- Step 4
Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
- Step 5
Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
- Step 6
Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.
Private Notes
Comments
I have made these many times since the recipe was first published in 1987 (I think) and as often as not pair them with the black bean soup by Craig Claiborne and Pierre Franey that the recipe was originally published with.
There seems to be too little liquid? I had to add some extra milk to make a batter. It resembled cookie dough initially.
These corn muffins are always a hit! I follow the recipe exactly and have never had a bad batch. I do grease my muffin tin with bacon fat, which always helps :)
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