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Corn Muffins With Jalapenos and Lime Butter

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“From Cooking Light magazine. You can make this hotter using habanero instead of the jalapeno.”
15 Muffins

Ingredients Nutrition


  1. Preheat oven to 400º.
  2. Melt 1 tablespoon butter in a large nonstick skillet over medium high heat; Add onion and garlic to pan; cook 2 minutes stirring occasionally.
  3. Add corn, jalapeno and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.
  4. Combine flour, remaining 3/4 teasopon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl.
  5. Combine buttermilk, eggs and egg white in a large bowl.
  6. Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist.
  7. Spoon batter into 15 muffin cups coated with cooking spray.
  8. Bake for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.
  9. Combine remaining 3 tablespoons butter, juice and honey in a small bowl; stir until well blended.
  10. Serve with muffins.

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