Savory Corn and Pepper Muffins Recipe

Name: Savory Corn and Pepper Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal, preferably stone ground; 3 tablespoons sugar; 1 tablespoon baking powder; 1 ½ teaspoons chili powder (to taste); 1 teaspoon salt; ½ teaspoon baking soda; ¼ teaspoon fresh ground black pepper; 1 cup buttermilk; 8 tablespoons unsalted butter, melted and cooled; 1 large egg yolk; ¼ cup corn kernel (fresh or frozen); 1 small jalapeno pepper, seeded and finely chopped; 14 red bell pepper, finely diced; 2 tablespoons finely chopped fresh cilantro

Servings: persons

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone ground
3 tablespoons sugar
1 tablespoon baking powder
1 ½ teaspoons chili powder (to taste)
1 teaspoon salt
½ teaspoon baking soda
¼ teaspoon fresh ground black pepper
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled
1 large egg yolk
¼ cup corn kernel (fresh or frozen)
1 small jalapeno pepper, seeded and finely chopped
14 red bell pepper, finely diced
2 tablespoons finely chopped fresh cilantro

1
Position oven rack in center of oven; preheat to 400; butter or spray 12 regular-size muffin cups; place muffin pan on a baking sheet.
2
In a bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda, and black pepper.
3
In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.
4
Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
5
Do not worry about being thoroughthe batter will be lumpy.
6
Stir in corn kernels, jalapeno, red pepper, and cilantro.
7
Divide batter evenly among muffin cups.
8
Bake for about 20 minutes or until tops are golden and pick comes out clean.
9
Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin.

979

kcal

Calories

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup yellow cornmeal, preferably stone ground, 3 tablespoons sugar, 1 tablespoon baking powder, and more.

Yes, Savory Corn and Pepper 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.

Savory Corn and Pepper Muffins

How did you like this recipe?

Frequently Asked Questions