Grilled Corn Jalapeño Cheddar Cornbread Muffins
Easy to make, this recipe produces the most flavorful and moist cornbread muffins! You can enjoy your muffins for breakfast, morning or afternoon snack, or as a side dish.
Servings: 12 muffins
Calories: 284kcal
Ingredients
- 4 tablespoons butter melted
- 1/4 cup corn or vegetable oil
- 1 ¼ cups buttermilk
- 1 egg
- 1 cup all-purpose flour
- 1 ¼ cups cornmeal
- 4 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher sea salt
- 1 1/2 cups grilled corn on the cob shelled
- 1 1/2 cups sharp Cheddar cheese shredded
- 3 tablespoons jalapeño pepper seeded, veined, and finely chopped
Instructions
- Preheat the oven to 375F.
- In a medium bowl, combine the wet ingredients: melted butter, oir, buttermilk, and eggs.
- In a large bowl, combine the dry ingredients: all-purpose flour, cornmeal, brown sugar, salt, baking powder, and baking soda.
- Add the wet ingredients to the bowl with the dry ones, and with a Danish dough whisk or a wooden spoon, stir until combined. Don't over-process. By over-processing prevents having moist cornbread muffins.
- Add the grilled corn kernels, chopped jalapeño, and sharp Cheddar cheese, and stir.
- Prepare your muffin tin with paper cupcakes or muffin cups.
- With the help of an ice cream server, fill the paper cups up to 2/3 capacity with the cornbread batter.
- Bake for 12 minutes, then reduce the temperature to 350F, and bake for 10-12 more minutes until the muffins are golden brown.
- Let cool down for 10 minutes and unmold.
Nutrition
Calories: 284kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 387mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 369IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 1mg