Jalapeno Corn-Bread Muffins

By Craig Claiborne and Pierre Franey

Published January 3, 1987

Total Time
45 minutes
Rating
4(86)
Comments
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Ingredients

Yield:Eight muffins

  • 1 cup sifted flour

  • 1 cup cornmeal, preferably stone ground

  • 1 tablespoon sifted baking powder

  • 1 teaspoon dried hot red-pepper flakes

  • ½ teaspoon salt, if desired

  • 1 ½ teaspoons ground cumin

  • ⅔ cup sour cream

  • ⅔ cup milk

  • 2 tablespoons melted butter

  • 1 large egg

  • ⅓ cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos

  • ⅓ cup finely diced green onions or scallions

  • ⅓ cup drained canned corn kernels

  • 1 ¾ cups finely grated sharp Cheddar cheese

  • Melted butter or liquid bacon fat for greasing muffin tins

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 77 milligrams cholesterol; 357 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 2 grams fiber; 353 milligrams sodium; 12 grams protein; 3 grams sugar

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

  1. Step 1

    Preheat the oven to 375 degrees.

  2. Step 2

    In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.

  3. 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.

  4. Step 4

    Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.

  5. 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.

  6. Step 6

    Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.

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Ratings

4 out of 5
86 user ratings
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Comments

David

Grease the muffin tins with bacon fat. Makes everything taste better.

Joe Stone

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.

Sonia

There seems to be too little liquid? I had to add some extra milk to make a batter. It resembled cookie dough initially.

Lou

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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