Ingredients:
- 1 cup milk
- 1 large egg
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup corn kernels, frozen thawed or canned drained
- 2 tablespoons minced jalapeno, or use mild chiles
- 1/2 cup Monterey Jack or Cheddar cheese
Preparation:
Whisk together the milk, egg, and oil.In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. Stir in first mixture until all ingredients moistened, then stir in the corn and peppers. Spoon into greased muffin cups. Bake at 400° for 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Sprinkle a little shredded cheese on each muffin and leave in oven about 1 to 2 minutes longer, just until cheese is melted. Cool in pan for 5 minutes, then remove from pan and serve warm.
Makes 12 muffins.
More Cornbread and Corn Muffins Recipes
Cornbread with Bacon and Cheese
Polka Dot Corn Muffins
Cheese Corn Muffins
Corn Muffins
Creole Corn Muffins
Mexican Cornbread III
Cornmeal Mush
Buttermilk Cornbread
Mexican Cornbread II
Corn Lightbread
Skillet Cornbread
Jalapeno Cornbread
Mexican Cornbread
Corn Custard with Jalapeno Peppers
Crockpot Scalloped Corn with Jalapeno Peppers
Cornbread Casserole with Ground Beef
Cornbread Recipes
Corn Fritters
Muffin Recipes
Bread Recipes
Bread Machine Recipes
Quick Bread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
