Serve these corn muffins with chili or other Southwestern meal.

Makes 12 (1 muffin) servings.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 193
Sodium: 395mg
Fat: 9g
Carbohydrates: 23g
Cholesterol: 41mg
Fiber: 1g
Protein: 5g

Jalapeño Cheddar Cheese Corn Muffins

Ingredients

1 1/4 cups flour
2/3 cup cornmeal
3 tablespoons sugar
1 to 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1/3 cup butter, melted
1 egg
1 can (8 3/4 ounces) whole kernel corn, drained
1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside.

2. Mix flour, cornmeal, sugar, jalapeño peppers, baking powder and salt in large bowl. Stir milk, butter and egg in medium bowl until well mixed. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each cup 3/4 full.

3. Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm.

Print full Recipe

Print full Recipe | 4x6 | 3x5

You may also enjoy...

Recipes that use McCormick® Gourmet Collection Jalapeño Peppers, Diced