How To make Zesty Corn Muffins
3/4 c Flour
1/4 c Soy flour
1 c Yellow cornmeal
2 tb Sugar
4 ts Baking powder
1 t Salt
1 c Buttermilk
1/4 c Soy oil
2 Eggs -- slightly beaten
1/2 c Shredded cheddar cheese
1/4 c Chopped green chilies
Preheat oven to 425 degrees. Spray muffin pans with non-stick spray. In medium bowl, combine first 5 ingredients. Stir together buttermilk, soy oil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes. Yields 12 muffins. (Per Serving): 165 calories/5 grams protein/17 grams carbohydrates/7 grams total fat/2 grams saturated fat/33 mg cholesterol/383 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council
How To make Zesty Corn Muffins's Videos
How To Make Jalapeño Cornbread {Soft - Moist & Sweet} | Side Dish| Jalapeño Cornbread Recipe
Look no further than this Jalapeño Cornbread Recipe. It’s ultra moist, delicious and addictive. Soft, Sweet and with a very mild hint of spicy, soft on the inside, and buttery delicious.
Hope you enjoy, friends!
★Printable Recipe★
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★Sides to pair with this:★
~ Instant Pot Cabbage Soup:
~ Instant Pot Oxtail:
~ Haitian Lalo:
★Ingredients★
Dry Ingredients
1 Cup All-Purpose Flour Sifted
1 Cup Cornmeal
½ Tsp. Baking Soda
1 ½ Tsp. Baking Powder
¼ Tsp. Kosher Salt
Wet Ingredients
1 Stick Butter Melted and cooled
1 Cup Buttermilk
½ Cup Sugar Plus 2 Tbsp. We used cane sugar
1 Large Egg
1 Can Sweet Style Cream Corn (14.75 Oz.)
2 Jalapeno Peppers Seeded and diced
½ Tsp. Vanilla Extract
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Spicy Corn Bread Recipe
Jalapeno Corn Bread Muffins
Cheesy Spicy Beer Corn Muffins Recipe
Biscuit Baking Mix:
1 cup = 1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon shortening
Recipe:
1 cup regular domestic beer
3 cup biscuit baking mix
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon cayenne pepper
2 eggs, beaten
1 cup shredded sharp Cheddar cheese
Pre heat oven at 325 degrees.
Let beer stand until there is no foam.
Mix biscuit mix, cornmeal, baking powder and cayenne pepper.
Add eggs and beer, mix well.
Add cheese, mix well.
Fill muffin pan 2/3 full.
Bake for 20 minutes.
Cool for 10 minutes.
Makes 12 - 15 muffins.
Items used in this Video:
Muffin Pan:
Circle Cooling Rack:
Items I used in My Kitchen:
Knife Set:
Glass Bowl Set:
Pyrex Glass Measuring Cups:
Bamboo Utensil Set:
Measuring Cup Set:
Baking Items in My Kitchen:
Kitchen Aid Stand Mixer:
Flex Edge Mixing Blade:
Baking Storage Containers:
Brown Sugar Savers:
Sifter:
Sourdough Cornbread muffins
If you are looking for a cornbread for your soup or chili dinner here it a prefect and easy one to make with touch of sourdough starter, you can use your discard too. For detail recipes please visit,
Jalapeno cornbread muffins
Spicy cornbread muffins
Full blog post:
Kitchenware for this recipe:
Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup
10 Silicone Spatulas
10 Pc Glass Bowl Set
3 Stainless Steel Whisk 8+10+12
Stainless Steel Measuring Cups and Spoons Set
KitchenAid Gourmet Cookie Dough Scoop
A complete list of photo and video equipment I use:
Perfect Corn Muffins with Cheese and Jalapeno
Corn muffins are delicious, but adding cheese and jalapeno makes them irresistible. CG cooks up tasty jalapeno corn muffins with whole kernel corn to make them super moist and flavorful. If
you're not a fan of hot jalapenos, then try substituting milder pickled jalapenos which are often sold right alongside jars of hotter peppers at the grocery store. Topping the muffins with sliced
jalapeno makes them look so good!
A printable copy of this easy jalapeno corn muffin recipe can be found at
Give this easy muffin recipe a try and let me know what you think. To print all Chef Buck recipes visit my website at
What you need for this Jalapeno Corn Muffin Recipe
¾ cup CORNMEAL ...we use a medium grind in this recipe
1¼ cup ALL-PURPOSE FLOUR
2½ tsp BAKING POWDER
½ tsp SMOKED PAPRIKA
½ tsp CHIPOTLE or regular chili powder
½ tsp SALT...unless the corn or butter already contains salt
1 cup MILK
2 Tbsp OIL or use melted butter instead
4 Tbsp HONEY
1 EGG
1 cup CANNED WHOLE KERNEL CORN drained
¼ cup PICKLED JALAPENOS, roughly chopped
¼ ONION, minced
1 cup freshly shredded CHEDDAR CHEESE plus ¼ cup for topping
fresh JALAPENO deseeded and sliced for topping...or you can use pickled slices for the topping
How to make Corn Muffins
Place rack in middle of the oven.
Heat oven to 400 degrees Fahrenheit.
Grease 12 muffin pan cups or line with parchment paper baking cups and set aside.
Combine dry ingredients in bowl.
Combine remaining ingredients in another bowl and mix, but reserve fresh jalapeno slices and a little cheese for topping.
Add the dry ingredients to the wet and stir until ingredients are moistened.
Fill prepared muffin cups evenly.
Top with fresh jalapeno slices and a very light sprinkling of cheese. Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown. Allow to cool for
5 minutes before removing from muffin tins.
That's it! Hope you like this cheesy jalapeno corn muffin recipe. You can serve them hot or cold for breakfast, lunch or dinner, and I especially love them in the morning with over easy eggs.