Bake these savory muffins made with cornmeal and jalapeño cheese – a delicious bread recipe.
Jalapeño Jack Corn Muffins
- Prep Time 30 min
- Total 8 hr 30 min
- Ingredients 11
- Servings 12
Ingredients
- 3/4 cup milk
- 1/2 cup buttermilk
- 2 tablespoons margarine or butter, melted
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes
Instructions
-
Step1Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
-
Step2In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
-
Step3In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
-
Step4Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.
-
Step5Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.
Nutrition
140
Calories
5g
Total Fat
5g
Protein
20g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 140
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 320mg
- 13%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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