Jalapeno Cornbread Muffins
Slightly sweet and amazingly moist Jalapeno Cornbread Muffins made with fresh corn, corn meal, and jalapenos.
Sweetness of two kinds of corn, hint of salt, and heat of Jalapeno chili.. You guys! This tex-mex recipe is keeper for all savoury corn muffin lovers!
Can you believe this need only 10 minutes prep?
Just 10 minutes and 22-25 minutes of baking and fresh warm bread to serve with your favorite soup! All you need is: a whisk, a bowl and a muffin tin… and simple cornbread muffin ingredients: one corn on the cob, corn meal, AP flour, jalapeno, egg, buttermilk, and baking powder!
Best part is: even though easy to put together, these muffins are no comprise in flavor. Try these once and you will forget cornbread muffin mix… for good! I promise!
Secret for making moist cornbread muffins.. I should say, any muffin is right ratio of fat, leavening agents and flour.. And paying attention to the recipe :)
So, let's get started!
I love serving bread on the side of a soup. Every hearty soup needs a crusty and delicious bread to scoop all the goodness. When I prepared Pasta Fagioli last weekend, I served Jalapeno Corn muffins on the side. If you wondering, why Italian soup and southern corn bread?? Well, I love a good crusty sweet jalapeno cornbread with beans chili. The creamy beans soup reminded me of a hearty beans chili and I could think of only one bread to compliment it: sweet cornbread. Since the soup wasn't very spicy, the jalapeno in corn muffins made every bite scrumptious! I finished two corn muffins with one bowl of soup and was still craving for more.
Loaded with fresh Corn and Jalapeno:
To me, there is nothing like cornbread with corn and jalapenos. I enriched corn muffins with corn, usually fresh corn from a cob, for texture and jalapeno for savoury surprise. When corn is not in season… sometimes I use unsalted sweet canned corn too. When muffins cook in oven, corn kernels become juicy and soft. They burst in mouth when you bite into a warm sweet cornbread muffin… omg! my favorite!!
To suit my need of savoury hot and sweet muffins.. I added one whole pickled jalapeno (chopped) and one fresh jalapeno. You can do the same or use just one as per your taste preference. My loves for Jalapenos and other Mexican chili is hard to express in one recipe. Idea is, if there is jalapeno or chipotle recipe in world.. I will find it. Ameen! :)
Buttermilk makes Cornbread Moist
Cornbread or corn muffins, one ingredient that I always add to muffins is - buttermilk. The tang and fat of buttermilk gives amazing lite and moist texture to muffins. Tell me who does not like a moist cornbread?
Ask me? I adore it!
Give me few with soft salted butter and then don't bother me. I like to devour my share of corn muffins! ;-)
Note: When I'm out of buttermilk, I substitute it with non-fat diluted yogurt.
Even though I make cornbread often… this is my first cornbread recipe on blog. I make awesome skillet cornbread too but that will be a separate post. :)
It is very cold in my part of the world today… and I'm thinking to make some more soup and bake a batch of fresh cornbread muffins. Friends, if you planning to spend cozy Friday evening at home? I recommend treating yourself with comforting soup and jalapeno cornbread muffin for dinner! (save some for Saturday breakfast with butter and hot chai tea. )
Have wonderful weekend! -Savita
A hearty soup to pair with sweet cornbread muffins:
Jalapeno Cornbread Muffinsreview) (1
- Cornbread Muffins
- 2 Jalapeno ( sued one pickled and one fresh, small chopped)
- 1 Cup Corn Meal
- 1 Cup All-Purpose Flour
- 1/2 Cup Corn (fresh kernels from 1 cob or half of a 8 ounce can, drained)
- 2 Egg(s)
- 1/4 Cup Unsalted Butter (melted and cooled)
- 2 tbsp Olive Oil
- 1 Cup Butter Milk (remove from fridge before start working on muffins)
- 1 tsp Salt
- 1/4 Cup Sugar (granulated white sugar)
- 1.5 tsp Baking Powder
- 1. Prevheat oven at 400 degrees Fahrenheit. Spray muffin tin with cooking spray or line with muffin liners. Set aside.
- 2. In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside.
- 3. In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until eggs are very well blended with buttermilk.
- 4. Add dry ingredient + jalapeno mix in wet ingredients and fold with spatula gently until just combined. Scoop into 11 muffin cups and bake for 22-25 minutes or until tooth pick inserted in middle comes out clean.
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