Jalapeno Cornbread Muffins - Recipe


JALAPENO CORNBREAD MUFFINS
1 c. yellow cornmeal 1/2 tsp. salt 1 tbsp. baking powder 1/3 c. melted bacon fat or shortening 2 lg. eggs, beaten 1 c. cream style canned corn 1 c. sour cream or 2/3 c. buttermilk 1 med. onion, chopped 1 c. sharp Cheddar cheese, grated 4-6 fresh or canned jalapeno peppers, chopped Preheat oven to 350 degrees. Lightly oil 12 cup muffin tin. In large bowl, combine the cornmeal, salt and baking powder. Stir in the bacon fat. Add eggs, creamed corn, and sour cream and blend well. Stir in the onion. Fill each muffin cup with 2-3 tablespoons batter. Sprinkle on the cheese and jalapenos and top each with a smooth layer of the remaining batter. Bake for 35-40 minutes. Allow the muffins to cool and remove from the cups.

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Jalapeno Cornbread Muffins

· Nov 16 · #51321

Savaj (Bahamas) says:

I just completed this recipe this evening for dinner and it came out very well. I changed it a bit by adding the jalapenos and cheese into the batter and they came out light with a slight heat to them. They were GREAT!

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· Aug 7 · #75230

Jessica (New York) says:

I made these (with the sour cream option) and they came out great! They are definitely a change-up for regular corn bread, but still satisfy that corn bread craving. I actually made these in mini-muffin tins because I also made a regular corn bread (for those less adventurous in my family). I baked them at the same temperature but for about 15 - 20 minutes (keep an eye on them). I would definitely bake these again, possibly for like a brunch or breakfast party or even the next time we have chili for dinner!

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· Jan 18 · #91614

The millenium chef (Georgia) says:

I made them with sweet white corn, oil, milk low fat it came out delicious..I added a bit of ham cubes to make it a meal.I also added tofu cheese.

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· Mar 25 · #97288

Ricky (South Carolina) says:

Excellent

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