Cornbread Muffins with a "Kick"

Enro Gay


I usually make cornbread muffins as my husband tolerates them better than the traditional iron skillet version (he is not a big cornbread fan). Doesn't make sense to me, but I put these together one evening to go with a pot of chili.

pinch tips: How to Season and Care for a Cast Iron Skillet



6 - 8


20 Min




1 1/2 c
yellow cornmeal
1 c
unbleached all-purpose flour
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
1 tsp
ground cumin
1 tsp
chili powder
1 c
corn kernels (thawed if using frozen)
1 can(s)
4 ounce chopped green chilies (can sub diced jalapeno for more kick)
1 c
cheddar cheese, finely shredded
1 large
egg, slightly beaten
1/4 c
oil of choice
1 c
buttermilk, little more or less

Directions Step-By-Step

Preheat oven to 400 degrees; spray muffin tins (regular 12-muffin pan) with cooking spray.
In a large bowl, mix together the corn meal, flour, baking powder, baking soda, salt, ground cumin and chili powder. To the dry mixture add in the chopped chilies (or jalapenos), corn kernels and the cheddar cheese. Mix together thoroughly.
Pour in the egg, oil of choice and the buttermilk (starting with about 1 cup) and stir to combine. You want a fairly thick batter, so add buttermilk to get proper consistency. Scrape bottom of bowl and sides and stir just until thoroughly mixed. Let sit in the bowl for 5 minutes.
Spoon the batter equally among the prepared muffin tins; they should be just about full. Place in the preheated oven and bake until golden brown, about 15 - 20 minutes.
Remove from the pan immediately and serve or place on cooling rack if not using right away.

About this Recipe

Course/Dish: Muffins, Other Breads
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #spicy, #homemade, #cornmeal