CORNBREAD MUFFINS WITH A "KICK"
I usually make cornbread muffins as my husband tolerates them better than the traditional iron skillet version (he is not a big cornbread fan). Doesn't make sense to me, but I put these together one evening to go with a pot of chili.
Provided by Enro Gay
Categories Other Breads
Time 20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees; spray muffin tins (regular 12-muffin pan) with cooking spray.
- 2. In a large bowl, mix together the corn meal, flour, baking powder, baking soda, salt, ground cumin and chili powder. To the dry mixture add in the chopped chilies (or jalapenos), corn kernels and the cheddar cheese. Mix together thoroughly.
- 3. Pour in the egg, oil of choice and the buttermilk (starting with about 1 cup) and stir to combine. You want a fairly thick batter, so add buttermilk to get proper consistency. Scrape bottom of bowl and sides and stir just until thoroughly mixed. Let sit in the bowl for 5 minutes.
- 4. Spoon the batter equally among the prepared muffin tins; they should be just about full. Place in the preheated oven and bake until golden brown, about 15 - 20 minutes.
- 5. Remove from the pan immediately and serve or place on cooling rack if not using right away.
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Asare Eric
[email protected]I've made these muffins several times now and they're always a hit. They're so moist and flavorful.
Amber Petersen
[email protected]These muffins were delicious! The perfect combination of sweet and spicy.
Sajjadkhan Khan
[email protected]I thought these muffins were a bit dry, but my husband liked them.
Gw Rifat
[email protected]These muffins were really easy to make and they turned out great! I will definitely be making them again.
Munir Zahid
[email protected]Meh.
Ramon Cabrera
[email protected]I made these muffins for a potluck and they were a huge success. Everyone loved them!
biniyam tewodros
[email protected]These muffins were a little too spicy for my taste, but my husband loved them. He said they were the best cornbread muffins he's ever had.
Anees Mughal Health Science
[email protected]Easy to make and delicious! I used fresh corn kernels instead of canned, and they added a great flavor.
Songibon Biswas
[email protected]I'm not usually a fan of cornbread, but these muffins were surprisingly good. The kick from the jalapeños was just right, and the muffins were moist and fluffy.
Danny Bloodsworth
[email protected]These cornbread muffins were a hit at my last party! They were moist and flavorful, with a perfect amount of spice. I'll definitely be making them again.