Chili Cornmeal Muffins Recipe

Name: Chili Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 cup frozen corn kernels, thawed; 4 teaspoons chili powder; 1 cup buttermilk; 2 large eggs; 1 cup yellow cornmeal; 1 cup all purpose flour; 3 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda

Servings: persons

1/2 cup (1 stick) unsalted butter
1 cup frozen corn kernels, thawed
4 teaspoons chili powder
1 cup buttermilk
2 large eggs
1 cup yellow cornmeal
1 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

1
Preheat oven to 400F.
2
Butter twelve 1/3-cup metal muffin cups.
3
Melt butter in heavy medium skillet over medium heat.
4
Add corn and chili powder.
5
Saute 3 minutes.
6
Transfer to medium bowl.
7
Mix in buttermilk, then eggs.
8
Cool completely.
9
Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend.
10
Add buttermilk mixture; stir just until blended.
11
Divide batter among prepared muffin cups.
12
Bake until tester inserted into center of muffins comes out clean, about 20 minutes.
13
Transfer muffins to rack.
14
Cool slightly.
15
(Can be made 2 weeks ahead.
16
Cool completely.
17
Wrap in foil, seal in plastic bag and freeze.
18
Rewarm muffins wrapped in foil in 350F oven until heated through, about 8 minutes.)

No nutrition data on file — estimate from the ingredient list.

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: 1/2 cup (1 stick) unsalted butter, 1 cup frozen corn kernels, thawed, 4 teaspoons chili powder, 1 cup buttermilk, and more.

Yes, Chili Cornmeal Muffins falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Cornmeal Muffins

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