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breads & rolls

Jalapeno Cornbread Muffins
vegetable cooking spray
1 large whole garlic bulb
1/2 tsp. plus 1/4 cup extra-virgin olive oil, divided
1 1/4 cups yellow cornmeal
3/4 cup whole wheat pastry flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup buttermilk
2 jalapeno chilies, seeded and minced
1 cup fresh or frozen corn kernels
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Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins
One Star Guiding Stars
  • Servings:Serves 12
  • Prep Time:25 minutes
  • Cook Time:50 minutes
1. Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray or line with cupcake liners. Slice off 1/4 inch from the top of the garlic bulb so that tops of cloves are exposed. Place garlic bulb on a piece of foil and drizzle with 1/2 tsp. of the oil. Wrap tightly and roast for 30 minutes. Remove from oven and unwrap to cool; reduce oven temperature to 375 degrees F. When cool enough to handle, squeeze pulp into a small bowl and mash with the backside of a fork or small spoon.
2. In a large bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda. In separate bowl, lightly beat eggs and whisk in buttermilk, garlic pulp, jalapenos, and remaining 1/4 cup oil. Add wet ingredients to dry ingredients and mix gently. Fold in corn kernels.
3. Divide batter among prepared muffin cups; they will be full. Bake until golden and a toothpick inserted into center of a muffin comes out mostly clean, about 20 minutes. Let cool for 5 minutes in pan, then transfer to a wire rack. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, March - April 2015