Chili Corn Muffins Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 24-28 muffins
Calories: 168.1 per muffin
Rating: 4 stars (2 reviews)
Description:
These Chili Corn Muffins are a delightful blend of sweet cornmeal, savory jalapenos, and the perfect amount of heat. Adjust the spiciness to your liking by varying the amount of jalapenos used. This recipe, originally featured in Bon Appetit (July, 1987), is a must-try for those who love quick breads with a kick!
Ingredients:
- 2 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole kernel corn
- 1 small onion, finely chopped
- 6 jalapeno chiles, seeded and finely chopped
- 2 cups milk
- 1/2 cup honey
- 1/2 cup vegetable oil
- 3 large eggs
Instructions:
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Preheat your oven to 400°F (200°C). Grease 24-28 muffin cups with butter or line them with paper liners for easier cleanup.
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In a large bowl, combine the yellow cornmeal, flour, baking powder, and salt. Mix well to blend the dry ingredients evenly.
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In another large bowl, combine the whole kernel corn, chopped onion, chopped jalapeno chiles, milk, honey, vegetable oil, and eggs. Stir until all ingredients are thoroughly mixed.
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Add the dry ingredients to the wet ingredients mixture. Stir gently until just combined, ensuring not to overmix. The batter should be slightly lumpy.
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Pour the batter evenly into the prepared muffin cups, filling each cup about 2/3 full.
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Bake in the preheated oven for 30-35 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Serve warm or at room temperature. These Chili Corn Muffins are perfect as a side to soups, stews, or enjoyed on their own as a tasty snack.
Enjoy these flavorful Chili Corn Muffins with friends and family, and adjust the spice level to suit your taste preferences. They’re sure to be a hit at any gathering or mealtime!
