Eastside Cafe'S Cornbread Muffins Recipe

Name: Eastside Cafe'S Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups yellow cornmeal; 1 1/4 cups all purpose flour; 2 tbl baking powder; 1/2 tsp salt; 1/2 tsp baking soda; 5 tbl sugar; 2 eggs; 1 1/2 cups buttermilk; 6 tbl canola oil; 1 1/2 cups cheddar cheese, shredded; 2 tbl canned jalapenos, minced; 4 tbl butter, melted

Servings: persons

2 1/4 cups yellow cornmeal
1 1/4 cups all purpose flour
2 tbl baking powder
1/2 tsp salt
1/2 tsp baking soda
5 tbl sugar
2 eggs
1 1/2 cups buttermilk
6 tbl canola oil
1 1/2 cups cheddar cheese, shredded
2 tbl canned jalapenos, minced
4 tbl butter, melted

1
Preheat oven to 375.
2
Place cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl.
3
In another large bowl combine eggs, buttermilk, canola oil, cheddar cheese and jalapenos and whisk together.
4
Add wet ingredients to dry ingredients and whisk to combine.
5
Add melted butter and mix well.
6
Spray 3 inch muffin pan with cooking spray. Fill half full (about 1/4 cup) per muffin.
7
Bake for 25 minutes until golden brown.
8
(My NYC oven takes 17 minutes)

3679

kcal

Calories

321

Fat

206

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 12 ingredients. The key ingredients include: 2 1/4 cups yellow cornmeal, 1 1/4 cups all purpose flour, 2 tbl baking powder, 1/2 tsp salt, and more.

Yes, Eastside Cafe'S Cornbread 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.

Eastside Cafe'S Cornbread Muffins

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