Fresh Corn Muffins
- Prep Time -
- Cook Time -
- Serves 12
Recipe Provided By: Food & Wine
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1. Ingredients
- 6 tablespoons canola oil
- 1/2 cup fresh corn kernels
- 2 jalapenos, seeded and finely chopped
- Salt
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1 large egg, lightly beaten
Nutrition Info
Per Serving
- Calories: 179 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 1 g
- Fat: 7 g
- Protein: 3 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and jalapenos, season with salt and cook over moderately high heat until crisp-tender, 2 to 3 minutes. Scrape onto a plate to cool slightly.
- In a bowl, whisk the cornmeal with the flour, sugar, baking powder and 1/4 teaspoon salt. Add the buttermilk, egg and the remaining oil and stir until blended. Quickly stir in the corn mixture and pour the batter into the muffin cups.
- Bake the muffins for about 16 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Yield: 12 servings
3. Still Hungry?
THE GOOD NEWS: Buttermilk is a great low-fat way to get potassium.
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