Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.

Martha Stewart Living, March 2004


Credit: Sang An

Recipe Summary

10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Reviews (3)

61 Ratings
  • 5 star values: 18
  • 4 star values: 21
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
Bake them every Columbus Day weekend - always a hit. I make them in mini loaf pans and it works great.
Rating: Unrated
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.
Rating: Unrated
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 and these tasty muffins. They are good fresh and hot, room-temp or cold for breakfast the next day ;)