Country Cornbread Muffins With Jalapeños

No time to stop and chop? Substitute 2 to 3 tablespoons of jarred chopped jalapeños for the fresh peppers.


12 servings (serving size: 1 muffin and 1 teaspoon spread)

Recipe from

Oxmoor House

Nutritional Information

Calories 129
Fat 2.6 g
Satfat 0.7 g
Protein 3.7 g
Carbohydrate 22.6 g
Cholesterol 19 mg
Iron 1.1 mg
Sodium 316 mg
Caloriesfromfat 18 %
Fiber 0.9 g
Calcium 78 mg


1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups low-fat buttermilk
1 cup frozen whole-kernel corn, thawed
2 jalapeño peppers, seeded and finely chopped
1 large egg
Cooking spray
1/4 cup yogurt-based spread (such as Brummel & Brown)


Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl.

Combine buttermilk, corn, peppers, and egg. Add buttermilk mixture to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray, filling three-fourths full. Bake at 425° for 15 to 17 minutes or until lightly browned. Remove from pans immediately; place on a wire rack. Serve warm with spread.