Try this Cheddar Corn Muffins with Jalapeno Butter recipe, or contribute your own.
Suggest a better descriptionEquipment: a muffin pan with 12 (1/2-cup) muffin cups
Make corn muffins:
Preheat oven to 425F with rack in middle. Brush muffin cups with softened butter.
Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
Make jalapeno butter while muffins bake:
Stir together butter, jalape?o, and 1/4 teaspoon salt. Serve with muffins.
Equipment: a muffin pan with 12 (1/2-cup) muffin cups
Cooks notes:
Muffins can be made 6 hours ahead.
Jalape?o butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 450 | ||
Calories from Fat: 393 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.7g | 58 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 135.4mg | 42 % | |
Sodium 241.9mg | 8 % | |
Potassium 117.1mg | 3 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8.3g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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