Ingredients
Scale
- 1 cup (245 g) whole milk
- 1 cup (122 g) cornmeal
- 1 cup (125 g) all-purpose flour
- 1 large egg, room temperature
- ½ cup (109 g) vegetable oil
- â…“ cup (67 g) granulated sugar
- â…“ cup (67 g) light brown sugar, packed
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 ½ cups (169 g) sharp cheddar cheese, shredded
- 1 cup (165 g) corn kernels
- 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)
- Jalapeno slices, for topping (optional)
Instructions
- Preheat the oven to 400°F (204°C) and prepare a muffin tin with liners.
- Soak the cornmeal in whole milk for 10 minutes.
- Mix in the all-purpose flour, egg, vegetable oil, both sugars, baking powder, salt, and garlic powder until combined.
- Fold in cheddar cheese, corn, and jalapenos gently and evenly.
- Divide the batter into muffin cups, filling them about ¾ full. Top with jalapeno slices if desired.
- Bake for 20 to 25 minutes until a toothpick comes out clean or with crumbs.
- Cool slightly before enjoying.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for better rise.
Avoid overmixing; lumps in the batter are acceptable.
Adjust jalapeno quantity for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 5
- Cholesterol: 30