Favorite Jalapeno Corn Muffins
Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 4-1/2 teaspoons brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Dash pepper
- 1 large egg
- 1/3 cup sour cream
- 1/4 cup 2% milk
- 1 tablespoon canola oil
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1/2 to 1 jalapeno pepper, minced
- HONEY BUTTER:
- 1/4 cup butter, softened
- 2 tablespoons honey
Reviews
No comment left
This is so good. I'm from conrnbread country and I give it an A+. Don't forget to try the honey butter.
Really enjoyed these and the honey butter was a great compliment. I used only half jalapeno and it was great - but I may try the whole jalapeno next time.
Very tasty! I used canned Jalapenos. The honey butter went well with this too.
No comment left
Have you tried doubling this recipe? 8 muffins would never be enough for my family.
No comment left
No comment left