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Cheesy Corn Jalapeno Muffins

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12, H, D, E
    MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon softened butter

    2. 1 cup all-purpose flour

    3. 1 cup yellow or white cornmeal

    4. 4 teaspoons baking powder

    5. 1 tablespoon sugar

    6. 1 teaspoon salt

    7. Pinch cayenne

    8. 2 large eggs, beaten

    9. 1 cup buttermilk

    10. 1/4 cup vegetable oil, or melted butter

    11. 1 cup corn kernels

    12. 1/2 cup cheddar cheese, grated

    13. 2 tablespoons minced jalapeno peppers, or to taste

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin with the softened butter and set aside.

    2. 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 jalapenos.

    3. 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.

    4. Yield : 12 muffins

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