Spicy Cornbread Muffins

Spicy Cornbread Muffins

Difficulty Moderate
Serves 6
Prep Time 20
Cook Time 17
1 1/2 Cup Cornmeal Mix
1/2 Cup + 1 Tbsp All-Purpose Flour
1 1/2 Tsp Baking Powder
1 1/4 Tsp Iodized Salt
2/3 Cup Corn
1/4 Cup Jalapenos
1 1/2 Cup Whole Milk
2 Grade A Large Eggs
6 Tbsp Butter



  1. Pre-heat the oven to 425 degrees F. Coat a muffin pan generously with butter or spray with non-stick cooking spray.
  2. Place the cornmeal, ? cup of flour, sugar, baking powder and salt in a large mixing bowl and whisk to combine.
  3. In a separate small bowl, place corn and jalape?os, and add the remaining tablespoon of flour. Toss to combine.
  4. Pour the milk and eggs into a third separate mixing bowl and whisk until eggs are broken up and mixed with milk thoroughly.
  5. Pour the milk mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just incorporated and no streaks of butter remain. (Be careful not to over-mix.)
  6. Add the corn and jalape?os and stir until just combined.
  7. Divide the batter among the prepared muffin wells. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 15 to 17 minutes.
  8. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.