Mini Corn Muffins Recipe Recipe

Name: Mini Corn Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 jalapeno peppers; 1 sm. onion, cut in half; 1 clove garlic; Monterey Jack cheese; 1 c. corn meal; 2 tbsp. sugar; 1 teaspoon baking soda; 3/4 teaspoon salt; 4 tbsp. chilled butter; 1 c. frzn corn; 3 Large eggs; 1 c. buttermilk; Bacon chips

Servings: persons

3 jalapeno peppers
1 sm. onion, cut in half
1 clove garlic
Monterey Jack cheese
1 c. corn meal
2 tbsp. sugar
1 teaspoon baking soda
3/4 teaspoon salt
4 tbsp. chilled butter
1 c. frzn corn
3 Large eggs
1 c. buttermilk
Bacon chips

1
Start food processor.
2
Drop in pepper, onion and garlic.
3
Add in corn meal, sugar, baking soda, salt and chilled butter.
4
Process 10 seconds.
5
Take metal blade out.
6
Shred cheese.
7
Put blade back in and pulse a few times.
8
Add in corn, Large eggs, buttermilk and bacon chips.
9
Pulse a few times.
10
Put in pastry bag.
11
Bake on pan 20 min at 350 degrees.

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 13 ingredients. The key ingredients include: 3 jalapeno peppers, 1 sm. onion, cut in half, 1 clove garlic, Monterey Jack cheese, and more.

Yes, Mini Corn Muffins Recipe 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.

Mini Corn Muffins Recipe

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