I’m currently mourning the passing of Jersey Shore and looking forward to the Colts winning the Superbowl. Just in case you need Superbowl recipes, these corn muffins are perfect–easily transportable, individually-sized, and don’t require a plate. It’s my new obsession with my muffin tin.
This recipe is similar to my cast-iron cornbread, so that’s certainly a Superbowl option as well.
- 2 1/2 cups flour
- 1/2 cup yellow cornmeal
- 1 cup milk
- 1/3 cup butter, melted
- 2 eggs
- 1/4 cup frozen corn
- 2 green onions, diced
- 1 jalapeno, seeds and ribs removed, diced
- 1/2 cup grated jack cheese
- 3 teaspoons baking powder
Preheat oven to 415 degrees. Spray your muffin tin with non-stick spray and set aside. Combine the dry ingredients in a large mixing bowl and make a well in the middle.
Pour the wet ingredients and the onions, corn, and jalapenos into the well, adding the eggs one at a time and thoroughly mix to combine. It will be super lumpy and thick.
Spoon into the muffin tin about 2/3 of the way full and bake for 18-23 minutes, until they have risen and the tops are just barely golden. Best served warm with cream cheese or sour cream, but they go great with soup too.