Jun 29, 2020

Jalapeño Corn Bread Muffins with Cheddar Butter

These corn bread muffins, filled with corn kernels, chopped jalapeño, and grated cheddar cheese, are a delicious savory treat.


Jalapeño Chile Corn Bread Muffins with Cheddar Butter




Spread these muffins while still warm with a creamy cheddar butter and serve them as a wonderful snack. They also make a delicious side to soups, stew, chilis, and salads.

I really love the flavors that the jalapeño and corn kernels add to these little muffins. Plus, the grated cheddar cheese adds an extra savory saltiness that makes these muffins special.


Jalapeño Corn Muffins with Cheddar Butter





Key ingredients in these mini corn muffins: 


  • Buttermilk: It's wonderful in baked goods to add extra moistness. You can substitute sour cream or plain yogurt thinned with a little milk if you don't have buttermilk. If you use powdered buttermilk, add the powder to the dry ingredients and water to the wet ingredients.
  • Cornmeal: While I used fine milled corn meal, you can use medium grind if you prefer. Either way, it adds an extra crunch to the edges of the muffins. 
  • Jalapeños: Don't worry about the jalapeños making the muffins too spicy. Because they are cooked before adding them to the batter, the heat is subdued, leaving just the flavor. 
  • Corn Kernels: You can use fresh or frozen. I used frozen yellow corn kernels for the color. 


Corn Bread Muffins with Cheddar Butter




While these are mini muffins, you can also make 12 regular muffins with the batter. Just increase the baking time to 20 to 25 minutes.

Serve these muffins with:


Extra hints for making these muffins:


While these muffins call for an extra step in sautéing the corn and jalapeño before adding them to the batter, it's worth it for the deeper flavor.

Typically, when there is cheese in the batter of a muffin, I skip the muffin liners because they tend to stick to the cheese. Instead, grease your muffin tin well and make your muffins without liners.

These muffins do not have any sugar in them. If you like your corn muffins a little sweeter, you can add a couple of tablespoons of sugar or honey.




Jalapeño Corn Bread Muffins




For an added bonus, be sure to make the cheddar butter. It's so delicious smeared on the warm muffins. The cheddar in the butter adds and extra gooeyness, and there's garlic in there too.

In fact, you can use the butter on the outside of grilled cheese sandwiches and patty or tuna melts.

Source for the cheddar butter: I found the butter and cheddar combination in Virginia Willis' book, Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company. I had to try it with these muffins!







#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.



Jalapeño Corn Bread Muffins with Cheddar Butter





Jalapeño Corn Bread Muffins with Cheddar Butter

Print
Jalapeño Corn Bread Muffins with Cheddar Butter
Yield: 36 mini muffins
Author:
These corn bread muffins, filled with corn kernels, chopped jalapeño, and grated cheddar cheese, are a delicious savory treat.

Ingredients:

For the Muffins
  • 6 tablespoons unsalted butter, melted
  • 1 cup raw or frozen corn kernels
  • 1 jalapeño, stemmed, seeded, and chopped
  • Kosher salt
  • pepper
  • 135 grams (1 cup) all purpose flour
  • 140 grams (1 cup) corn meal
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 eggs, beaten
  • 1 1/2 cups buttermilk
  • 85 grams (3 ounces) shredded cheddar cheese
For the Cheddar Butter
  • 1 stick salted butter, softened
  • 4 ounces (1 cup) shredded cheddar cheese
  • 1 garlic clove, chopped finely
  • Dash of hot sauce
  • Pinch of freshly ground black pepper

Instructions:

To Make the Muffins
  1. Heat your oven to 375 degrees F. and grease the cavities of mini muffin pans. 
  2. Cook the corn kernels and chopped jalapeño in 2 tablespoons of the butter for two minutes. Season with salt and pepper. Set aside. 
  3. Whisk together the flour, corn meal, baking powder, baking soda, and 1 teaspoon of kosher salt in a medium bowl. 
  4. In another bowl, beat the eggs and buttermilk together. Add the corn and jalapeño mixture and stir. Stir in the remaining 4 tablespoons of melted butter. 
  5. Combine the wet ingredients with the dry ingredients and stir in the cheddar cheese. 
  6. Divide the batter among the muffin tin cavities and bake on the center rack for 10 to 15 minutes, until lightly browned and a toothpick comes out clean when inserted in the center. 
To Make the Cheddar Butter
  1. Combine all of the ingredients in the bowl of a food processor. 
  2. Stir it until smooth and serve at room temperature. 
Calories
66.63
Fat (grams)
3.30
Sat. Fat (grams)
1.82
Carbs (grams)
7.42
Fiber (grams)
0.51
Net carbs
6.91
Sugar (grams)
0.75
Protein (grams)
2.10
Sodium (milligrams)
129.43
Cholesterol (grams)
18.17
Muffins, corn bread
Muffins
American
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12 comments:

  1. I would happily sauté corn and jalapeños to make these beauties, Karen. Savory muffins are my favorite kind!

    ReplyDelete
  2. These would be amazing with some chili, and cheddar butter? Yes, please!

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  3. Cheddar butter?!!! What a great idea. I need some of that in my refrigerator. Wouldn't it be lovely on a baked potato? Thanks Karen.

    ReplyDelete
    Replies
    1. Most definitely. I need to bake a potato now!

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  4. Cheddar butter?? SWOON.... these sound amazing!!!

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  5. Okay. WOW! I can't wait to try this. You are a baking genius by the way...not news to anyone who reads your blog regularly though.

    ReplyDelete
  6. Cheddar butter sounds yum, Love this corn bread muffins, as jalapeno and corn are wonderful combo.

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