Alison Swope'S Jalapeno Corn Muffins(Makes 48 Muffins) Recipe

Name: Alison Swope'S Jalapeno Corn Muffins(Makes 48 Muffins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. yellow cornmeal; 1 c. flour; 1 tsp. salt; 2 Tbsp. baking powder; 2 onions, peeled and finely minced; 8 jalapeno peppers, stemmed, seeded and finely minced; 2/3 c. (about 11 Tbsp.) butter, melted; 2 c. cream-style corn; 1 1/3 c. sour cream; 4 eggs; 2 c. Cheddar cheese, grated

Servings: persons

2 c. yellow cornmeal
1 c. flour
1 tsp. salt
2 Tbsp. baking powder
2 onions, peeled and finely minced
8 jalapeno peppers, stemmed, seeded and finely minced
2/3 c. (about 11 Tbsp.) butter, melted
2 c. cream-style corn
1 1/3 c. sour cream
4 eggs
2 c. Cheddar cheese, grated

1
Preheat oven to 350u00b0.
2
Mix the cornmeal, flour, salt and baking powder thoroughly in a bowl.
3
Combine the onion, pepper, butter, corn, sour cream, eggs and cheese.
4
Mix thoroughly.
5
Add to dry ingredients and mix well.
6
Grease and flour muffin tins; fill the muffin cups halfway with the batter.
7
Bake for 15 to 20 minutes, or until golden and a toothpick inserted into the muffins comes out clean.

1891

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. yellow cornmeal, 1 c. flour, 1 tsp. salt, 2 Tbsp. baking powder, and more.

Yes, Alison Swope'S Jalapeno Corn Muffins(Makes 48 Muffins) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Alison Swope'S Jalapeno Corn Muffins(Makes 48 Muffins)

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