Chili Cornmeal Muffins Recipe

Name: Chili Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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
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.)

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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 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.

That's it — enjoy your meal!

Chili Cornmeal Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions