by Austin Carter
New Recipe
- Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Course: Appetizer - Cuisine: Mexican - Servings: 12 - Calories: 150 kcal
– Mixing Bowls – Spatula or Wooden Spoon – Oven and Oven Mitts – Muffin Tin – Muffin Liners – Cooling Rack
– 1 cup cornmeal – 1 cup all-purpose flour – 1 tablespoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup buttermilk – 1/4 cup unsalted butter melted – 2 large eggs – 1 cup shredded cheese – 2 tablespoons diced jalapeños adjust to taste – 1 teaspoon ground cumin – 1 teaspoon chili powder
1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease each cup. 2. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. 4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the corn kernels, shredded cheese, diced jalapeños, ground cumin, and chili powder. Mix until evenly distributed. 6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. 7. Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. 9. Serve these Mexican Cornbread Muffins as a delightful side or snack, and enjoy the flavorful fusion of Mexican-inspired ingredients.