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Moist Buttermilk Cornbread Muffins with Jalapeno Jelly

Corn muffins with jalapeno jelly in the middle. Moist and perfect, just spread with butter for a melt-in-your-mouth experience.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12
Calories 206kcal

Equipment

  • Muffin Pans

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon crush red pepper flakes
  • 1 large egg
  • 1/2 cup plus 1 Tablespoon buttermilk or milk
  • 1/4 cup vegetable oil
  • 17 ounces creamed corn canned
  • 1/4 cup jalapeno pepper jelly

Instructions

  • In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
  • Whisk together egg, buttermilk, oil and creamed corn.
  • Pour liquid mixture over dry ingredients and stir lightly, using no more than 15 - 20 stroked to mix.
  • Generously butter or PAM spray muffin pan.
  • Fill each muffin cup 1/2 full with the batter, reserving 1/3 of the batter.
  • With the back of a teaspoon, make a small depression in the center of the batter of each muffin. Drop in a meager teaspoon of the jelly.
  • Divide reserved batter over the muffins to cover the jelly.
  • Bake in a preheated 375 degree oven for 25 minutes, or until light golden brown.
  • Let muffins rest in pan for 2 minutes. Using a knife, ease muffins out onto wire rack and let cool for 20 minutes.

Notes

I used muffin tin papers to bake these muffins. And gave them a quick spray of PAM before adding batter.
The liners should never be filled completely to the top. Fill them 2/3 of the way full to allow for the batter to rise.
Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 236mg | Fiber: 2g | Sugar: 10g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg