Savory Cornbread Muffins With Jalapeños and Corn
Updated Feb. 28, 2024
- Total Time
- 25 minutes
- Cook Time
- 20 to 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup yellow cornmeal, preferably organic stone-ground
- 1cup whole-wheat flour
- ¾teaspoon salt
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
- 2eggs
- 1½cups buttermilk
- ¼cup canola oil
- 1tablespoon honey
- 1cup corn kernels
- 2tablespoons minced jalapeños
- ½cup grated Cheddar or Monterey Jack (optional)
Nutritional analysis per serving (12 servings)
187 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 256 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 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Step 2
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
- Step 3
Spoon into muffin cups, filling them to just below the top (about ⅘ full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Private Notes
Comments
I really enjoyed these muffins and they were extremely popular at a BBQ I hosted. These are best the day you make them! I found them quite mushy two days later as they were past their prime. I made mini muffins and full size standard muffins with this recipe and both ways were delicious.
For my own preferences, I will add more jalapenos and possibly pepperjack cheese to give them more of a kick next time I make these muffins.
My new favorite cornbread recipe. Very moist. If you want to taste some heat add more jalapeno. I think I'll just omit next time. I didn't use the cheese (to cut down on calories/ fat) and didn't miss it either. I used one ear of fresh corn and baked it in a preheated oiled cast iron skillet, baked 20 min. This is the perfect recipe for a healthy, rustic, hearty cornbread to serve with bolito beans. Loved it.
Easy, delicious. Served with bean chili. Used milk instead of buttermilk, pickled jalepenos, smoked sea salt; and added thinly sliced red onion which I laid on top of the muffins before cooking, creating an attractive visual element and some nice depth of flavor.
I wanted something similar to cornbread dressing that I could take to a Thanksgiving dinner where I would not be able to use an oven. Using this recipe as a template, I substituted celery for the corn, and minced onion for the peppers. Left out honey and cheese. The muffins were light and delicious and everyone enjoyed them. Oh, and I doubled the recipe with no problems.
didn't add the cheese and they were still delicious! will make again. perhaps 1/2 all purpose 1/2 whole wheat flour. liked the idea from David Tanis to briefly saute the corn and jalapenos before adding to the batter.
146 g cornmeal (302 g doubled) 154 g whole wheat (304 g doubled)