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Cheesy Corn Jalapeno Muffins

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“From the Food Network, Emeril Lagasse show. This has a wonderful flavor and last the two of us for days. The only change I made was to spray my pan with Pam.I found the muffins tend to stick to the pan with the butter.”
READY IN:
40mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Butter a 12 - cup muffin tin with the soften butter. (I use Pam instead, the butter sticks too much.)
  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 over mix. Fold in corn, cheese and jalapenos.
  3. Divide evenly among the 12 muffin cups and bake until golden brown and a toothpick inserted in to the center 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.

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