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
Homemade Honey Jalapeño Cornbread | Sweet & Spicy!
Jalapeño Cornbread is the best recipe for homemade cornbread and is loaded with bites of sweet kernel corn, diced jalapeños, and a hint of honey. This healthy cornbread recipe is simple to make and can easily be made gluten-free and vegan, too!
RECIPE:
INGREDIENTS
1 cup cornmeal, medium grind
1 cup flour, gluten-free 1-to-1
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs, whisked
6 Tbsp. butter, melted
1 cup milk, cashew or almond
¼ cup honey
2 jalapeños, finely diced
½ cup corn, canned
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
In a separate large bowl whisk together eggs, butter, milk, and honey.
Add wet ingredients to dry ingredients and stir by hand until just combined.
Mix in diced jalapeños and corn.
Spray an 8 x 8-inch or a 9 x 9-inch baking dish with cooking spray. Pour cornbread batter into the dish and spread until smooth.
Bake cornbread in preheated oven for 30-35 minutes or until the top begins to crack and the edges are slightly browned.
Serve cornbread with butter or honey and enjoy!
Website:
Recipe Zesty Jalapeno Corn Muffins Recipe
Recipe - Zesty Jalapeno Corn Muffins Recipe
INGREDIENTS:
-2 packages (8-1/2 ounces each ) corn bread/muffin mix
●1/4 cup minced fresh cilantro
●1 tablespoon grated lime peel
●2 teaspoons ground cumin
●2 eggs
●2/3 cup buttermilk
●4 ounces cream cheese, cubed
●2 jalapeno peppers, seeded and minced
●4 green onions, finely chopped
Jalapeno Cornbread Recipe - So Moist! #shorts
This jalapeno cornbread recipe is incredibly moist and incorporates a lot of spicy jalapeno peppers and cheddar cheese. Great pairing for bbq or chilis, or as an anytime side dish!
CHAPTERS:
0:00 Spicy Cornbread
0:05 Ingredients
0:38 Mix it Up
0:46 Bake
0:53 Done!
THINGS YOU’LL NEED:
1 cup whole milk
4 tablespoons melted butter
2 large eggs
14.5 ounces creamed corn 1 can
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 tablespoon salt
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon black pepper
1 cup chopped jalapeno peppers + sliced jalapenos for topping
1 cup shredded cheddar cheese or use a spicy pepperjack for extra heat
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#southerncooking #spicyfood #jalapeno #jalapenorecipe #cornbreadrecipe
Easy Jalapeno Cornbread Recipe | Sweet and Spicy Cornbread | Jiffy Cornbread Recipe
Hey y'all!
This is such a simple jalapeno cornbread recipe. Family loved it!
Recipe Link:
Recipe
2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1 cup sour cream
1/2 cup vegetable oil
1 cup shredded mild cheddar cheese
1/4 cup diced canned jalapenos + some for sprinkling on top
Instructions
Preheat the oven to 400-degrees and grease a 9 x 13 baking dish.
Add the two boxes of Jiffy Corn Muffin Mix to a large bowl.
Next, add the eggs and vegetable oil to the bowl.
Add the sour cream and milk and mix well.
Finally, add the shredded cheddar cheese and diced jalapeños to the bowl and mix well.
Pour the mixture into a 9 x 13 greased dish.
Top with a handful of diced jalapeños and bake for 25-30 minutes or until a cake tester comes out clean.
RACHEL’S BEST CORNBREAD // Cheesy Jalapeño-Fluffy and Moist ❤️ Step by Step
CORNBREAD is a perfect side for so many dishes, and just delicious in stuffing and my favorite Thanksgiving dressing too. Sweet cornbread can also be enjoyed alone, I guess you can say it’s perfect in every way. This cornbread is a sure thing in my house when Fall and Thanksgiving comes around. In this homemade recipe I add freshly grated cheddar cheese and finely minced jalapeño,and since I remove the veins and seeds it simply adds a subtle kick to the cornbread, but it can also be left out. You will absolutely love this super moist and fluffy cornbread, and you will never want store bought mixes again. I hope you give it a try.❤️
INGREDIENTS ________________________
1 1/4 C. All PURPOSE FLOUR
1 1/4 C. YELLOW CORNMEAL
1 1/2 Tbsp granulated sugar
1 tsp BAKING SODA
3/4 tsp SALT
3/4 C. SOUR CREAM
3/4 C. WHOLE MILK
2 LARGE EGGS
8 TBSP MELTED BUTTER (cooled slightly )
1 1/4 C. FRESHLY GRATED SHARP CHEDDAR CHEESE
1 C. FRESH CORN OFF COB OR FROZEN
1 FINELY MINCED JALAPEÑO (seeds and veins removed )
BUTTER FOR SKILLET
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornbreadrecipe
#rachelcookswithlove
#easybread
Zucchini Corn Fritters - Cooking With Ayeh
Zucchini Corn Fritters have always been one of my FAV things to make for brunch on Sundays.
Give them a try and let me know what you think ????????????
Full written recipe & my tips are posted on my website lovelies
Recipe:
#fritters #shorts