Jalapeno Cornbread Muffins Recipe

In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir …

Rating: 5/5(3)
Servings: 8
Cuisine: North America, Mexican
Total Time: 35 mins
1. In a small bowl, combine the first seven ingredients.
2. In another bowl, combine the egg, sour cream, milk and oil.
3. Stir into dry ingredients just until moistened.
4. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter.

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2. In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside. 3. In …

Cuisine: American
Total Time: 35 mins
Category: Side Dish, Bread
1. Prevheat oven at 400 degrees Fahrenheit. Spray muffin tin with cooking spray or line with muffin liners. Set aside.
2. In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside.
3. In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until eggs are very well blended with buttermilk.
4. Add dry ingredient + jalapeno mix in wet ingredients and fold with spatula gently until just combined. Scoop into 11 muffin cups and bake for 22-25 minutes or until tooth pick inserted in middle comes out clean.

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Step 2. Place 4 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Whisk buttermilk …

Servings: 8
Total Time: 31 mins
1. Preheat oven to 400°. Whisk together first 7 ingredients in a bowl.
2. Place 4 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Whisk buttermilk and egg into melted butter. Add buttermilk mixture to cornmeal mixture, stirring until just combined.
3. Grease 8 muffin cups with remaining 1 tablespoon butter. Spoon batter evenly into prepared muffin cups. Bake 16 minutes or until edges are lightly browned. Let cool in pan on a wire rack 5 minutes. Serve warm or at room temperature.

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Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal,

Rating: 5/5(78)
Estimated Reading Time: 4 mins
Servings: 12

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In a medium bowl, whisk together the eggs, milk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos. Spoon a

Author: Tiffani Thiessen
Steps: 5
Difficulty: Easy

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Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter. Add the cheese and the jalapeño (reserving a few slivers of pepper to garnish the tops of the muffins) and fold to combine. Divide the batter between the 9 or 12 muffin wells.

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Freezing Instructions: For longer storage, freeze baked cornbread muffins for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave. Buttermilk: Buttermilk is required for this recipe.If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup.

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With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full.

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Cheddar Jalapeno Cornbread Don't Sweat The Recipe green chiles, pickled jalapenos, honey, large egg, buttermilk and 7 more …

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Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey.

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2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or 2 pkgs. “JIFFY” Corn Muffin Mix. 3 eggs. 3/4 cup buttermilk. 1/2 cup sour cream. 4 jalapeño peppers, cored, seeded and diced. 1 small red pepper, diced. 1/4 cup margarine or butter, melted.

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These gluten-free Cornbread Muffins are truly the easiest and budget-friendly gluten-free bread recipes to make, these cornbread muffins are moist, tender, sweet and with a little heat in them. Cornmeal - The main ingredient, that gives these jalapeno cornbread muffins their beautiful yellow color, grainy texture, and delicious flavor.

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Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan. Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter.

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Instructions. Preheat oven to 350 degrees F. Spray the cups of a muffin tin with nonstick cooking spray. In a medium mixing bowl, beat the eggs. Add the milk and oil.

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Instructions. 1 Heat the oven to 425°F and arrange a rack in the middle. Coat the wells of a 12-well muffin pan generously with butter; set aside. 2 Place the cornmeal, 1/2 cup of the flour, sugar, baking powder, and salt in a large bowl and whisk to combine; set aside.

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directions. Preheat oven to 400°F. In large bowl, combine first 6 ingredients. Stir until just combined. Divide among 1 (12-count) greased muffin pan (cups will be very full). Bake 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, combine butter and Garlic Garlic™ Seasoning.

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VARIATIONS. For gluten-free cornbread muffins, substitute the all-purpose flour with 1:1 gluten-free flour.; Make vegan muffins by substituting the honey with maple syrup, using dairy-free butter and milk, and using a flax egg instead of a whole egg.; Add corn kernels for additional textures and flavor.; Switch out the jalapeños for blueberries, cranberries, bacon …

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Frequently Asked Questions

How do you make jalapeno corn muffins?

Instructions

  • Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. ...
  • Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. ...
  • Spoon batter into muffin liners, filling all the way to the top. ...
  • Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. ...

How do you make jalapeno cornbread?

Instructions

  • Preheat oven to 375 degrees
  • Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist
  • Grease an 8×8 pan and pour the mixture into the pan
  • Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean

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How to make jalapeno cornbread?

How to make jalapeno cornbread

  • Preheat oven to 375°F. ...
  • In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder and salt.
  • In a separate bowl, mix together milk, eggs and melted butter. ...
  • Add the wet ingredients to the dry ingredients and stir until well combined.
  • Pour the mixture evenly into the muffin cups or baking pan. ...

How to make jalapeno popper dip recipe?

  • In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), ...
  • Transfer mixture into a 1-quart baking dish that will fit in Instant Pot. ...
  • Place trivet in the bottom of pot and pour in 1 cup water. ...

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