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Jalapeno-Cheddar Corn Muffins

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“These are great with a bowl of soup or with vegetables from the garden.”
READY IN:
50mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly butter 12 muffin cups; set aside.
  2. Add 1/2 cup butter to a large skillet, melt over medium-high heat.
  3. Add the onion and cook for 8 minutes or until golden; remove the skillet from the heat; add jalapeno pepper; stir to combine.
  4. In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, and salt; stir to combine.
  5. In another bowl, add the corn, buttermilk, egg, Tabasco, and the onion mixture; whisk until blended.
  6. Add the corn mixture to the dry ingredients, along with 1 cup cheese.
  7. Stir until just moistened; do not overmix.
  8. Pour batter evenly into 12 muffin cups.
  9. Sprinkle with the remaining cheese.
  10. Bake at 400° for 20-22 minutes or until golden and wooden pick comes out clean.
  11. Cool on a wire rack before removing from the pan.

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