Savory Corn And Pepper Muffins
These savory corn muffins are a delightful combination of flavors and textures, with a bit of heat from jalapeño peppers, sweetness from corn kernels, and a hint of spice from chili powder. Perfect as a side dish or a tasty snack, these muffins are easy to make and even easier to enjoy.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons chili powder
- ¼ teaspoon freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 1 cup buttermilk, at room temperature
- 1 large egg yolk
- ¼ cup corn kernels, fresh or frozen
- 1 small jalapeño pepper, seeded and finely diced
- ¼ red bell pepper, seeded and finely diced
Instructions
- 1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- 2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper. In a large measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeño and red pepper. Divide the batter evenly among the muffin cups.
- 3. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.
Cook Time
20M
Prep Time
PT15M
Yield
12 muffins
Nutrition
- Calories: 159 kcal
- Carbohydrate Content: 31 g
- Protein Content: 4 g
- Fat Content: 2 g
- Cholesterol Content: 18 mg
- Sodium Content: 274 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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