Photo: Diliara Garifullina
Jalapeño Cornbread Muffins Recipe
10 ingredients
45 min
12 muffins
openrecipes
This cornbread muffin recipe has whole kernels of sweet corn and spicy pickled jalapeños stirred into an easy batter.
Estimated Nutrition (whole recipe, rough)
910
Calories
30g
Protein
27g
Fat
137g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- 1 1/2 cups finely ground yellow cornmeal
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons fine salt
- 2/3 cup corn kernels , thawed if frozen
- 1/4 cup coarsely chopped pickled jalapeños
- 1 1/2 cups whole milk
- 2 large eggs
- 6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes