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Jalapeno Corn Muffins

  • prep: 10 mins
    total time: 45 mins
  • servings: 4
Photography: Sang An

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Ingredients

  • 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
  • 3/4 cup nonfat buttermilk
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon coarse salt
  • 2 jalapenos, seeded and finely chopped
  • 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
  • Unsalted butter, for serving

Directions

  1. Step 1

    Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.

  2. Step 2

    With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

Source
Martha Stewart Living, March Spring 2004

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Reviews (7)

  • 25 Oct, 2011

    Holy butter batman....Excellent start but I am going to make a couple of changes for next time. 1 pepper, chopped whole instead of 2. 3/4 stick of butter instead of 1 stick. 1/2 cup of corn kernels instead of 1/4. I am going to use this as part of my appetizer for my southwest style thanksgiving dinner. Baked in tiny muffin tins and served with a shaving of seriously sharp cheddar cheese.

  • 12 Sep, 2011

    These are super-moist, slightly dense and spicy-sweet. There is no room at my table for dry cornbread so I made these several times this summer! I like to serve them with sticky low-and-slow cooked ribs, Rainbow Slaw (search bonappetit.com) and these tasty muffins. They are good fresh and hot, room-temp or cold for breakfast the next day ;)

  • 11 Sep, 2011

    Great, but with out the sugar!

  • 5 Jul, 2011

    nice and moist but a little on the sweet side for me. Next time less sugar.

  • 14 Feb, 2011

    This is my GO TO recipe for corn bread! The muffins are great, but you can just as easily put this batter in a loaf pan, and create a super moist corn bread. Also, I like to omit the sugar. You can also play around, like adding cheddar, or keeping out the jalape?

  • 22 Dec, 2008

    A crowd pleaser! Everyone loved this twist on regular ol' corn bread. The flavor was nice, but not spicy at all. Next time I will add cumin or hot sauce to the mix to spice it up a bit. Easy to make.

  • 10 Feb, 2008

    wow! These turned out really great! Very good. Not too spicy.