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Bon Appétit

Chili Cornmeal Muffins

3.6

(8)

Corn kernels and chili powder lend a southwestern accent to these muffins. They would also be nice alongside a bowl of chili.

Recipe information

  • Yield

    Makes 12

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup frozen corn kernels, thawed
4 teaspoons chili powder
1 cup buttermilk
2 large eggs
1 cup yellow cornmeal
1 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.

    Step 2

    Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.

    Step 3

    Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)

TagsMuffinPastriesSouthwesternAmericanCornVegetableButtermilkDairyCornmealFlourSideDinnerNut FreeVegetarianEasyQuickMake AheadBakingSuper BowlFallBon Appétit
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