Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Softened butter

  2. 1 cup 62g / 2 1/5oz All-purpose flour

  3. 1 cup 62g / 2 1/5oz Yellow or white cornmeal

  4. 4 teaspoons 20ml Baking powder

  5. 1 tablespoon 15ml Sugar

  6. 1 teaspoon 5ml Salt

  7. 1 Cayenne

  8. 2 Eggs - beaten (large)

  9. 1 cup 237ml Buttermilk

  10. 1/4 cup 59ml Vegetable oil or melted butter

  11. 1 cup 62g / 2 1/5oz Corn kernels

  12. 1/2 cup 73g / 2.6oz Grated cheddar cheese

  13. 2 tablespoons 30ml Minced jalapeño peppers - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Butter a 12-cup muffin tin with the softened butter and set aside. In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. In a separate bowl, beat together the eggs, buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter, being careful not to overmix. Fold in the corn, cheese, and jalapeños. Divide evenly among the 12 muffin cups and bake until golden and a toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature. This recipe yields 12 muffins.


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