Photo: Diliara Garifullina
Cheddar Corn Muffins with Jalapeño Butter
12 ingredients
Makes 12 muffins
openrecipes
Estimated Nutrition (whole recipe, rough)
974
Calories
37g
Protein
36g
Fat
125g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
- 2 cups cornmeal (preferably stone-ground)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup corn, thawed if frozen
- 1 1/4 cups well-shaken buttermilk (not powdered)
- 1 large egg
- 1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided
- 1 stick unsalted butter, softened
- 1 fresh jalapeño, finely chopped, including seeds
- Equipment: a muffin pan with 12 (1/2-cup) muffin cups
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes