Real Recipes From Real Home Cooks ®

corn and pepper muffins

(1 rating)
Recipe by
Valerie Johnson
Smyrna, GA

I found this recipe on browneyedbaker's website. Her title for it is Savory Corn and Pepper Muffins. These muffins have a distinct peppery taste. My husband loved them and so did I.

(1 rating)
prep time 15 Min
cook time 20 Min

Ingredients For corn and pepper muffins

  • 1 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 3 Tbsp
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 1 1/2 tsp
    chili powder
  • 1/4 tsp
    black pepper
  • 1 stick
    unsalted butter, melted and cooled
  • 1 c
    buttermilk, room temperature
  • 1 lg
    egg yolk
  • 1/4 c
    corn kernals, fresh or frozen
  • 1 sm
    jalapeno pepper, seeded and finely diced
  • 1/4
    red bell pepper, seeded and finely diced

How To Make corn and pepper muffins

  • 1
    Gather all ingredients for recipe.
  • 2
    Center rack in oven and preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or line with paper muffin cups.
  • 3
    In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper.
  • 4
    In a large measuring cup or another bowl, whisk buttermilk, melted butter and egg yolk together until well blended.
  • 5
    Pour the liquid ingredients over the dry ingredients and with the whisk or rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeno and red pepper.
  • 6
    Divide the batter evenly among muffin cups. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.

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