Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
- Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
- In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
- Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.
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rijan Lamjel
[email protected]These muffins were a bit too spicy for my taste, but I still enjoyed them. I think next time I will use a milder type of pepper.
Betty Bates
[email protected]These muffins were easy to make and turned out great! I used a gluten-free cornmeal and they were still delicious.
Nwosu Bruno
[email protected]I love the flavor of these muffins, but I found them to be a bit too crumbly. I think I will try using a different type of cornmeal next time.
jimmyjayphirijames25 Jimmyjay
[email protected]These muffins were delicious! I made them for a party and they were a huge hit. I will definitely be making them again.
Ahmad Muhammad
[email protected]These muffins were a bit dry, but still had a good flavor. I think I will try adding some more milk next time.
Shaha Rasho
[email protected]These cornbread muffins were a bit too spicy for me, but my husband loved them. I think next time I will use half the amount of jalapeƱos.
Bryant Little
[email protected]I love these muffins! They are so moist and flavorful. I always double the recipe because they go so fast.
Abbey Mario
[email protected]These muffins were so easy to make and turned out great! I used a mini muffin tin and they were perfect for a quick snack or breakfast.
Ashor Muhammad
[email protected]These muffins were delicious! The cornbread was moist and flavorful, and the jalapeƱos added just the right amount of heat. I will definitely be making these again.
Robert Anderson
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Xsami 2GB (Jahid)
[email protected]These cornbread muffins were a hit with my family! They were so easy to make and had the perfect amount of spice. I will definitely be making these again.