Country Cornbread Muffins With Jalapeños

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

Yield: 12 servings (serving size: 1 muffin and 1 teaspoon spread)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 2.6g
  • Saturated fat: 0.7g
  • Protein: 3.7g
  • Carbohydrate: 22.6g
  • Cholesterol: 19mg
  • Iron: 1.1mg
  • Sodium: 316mg
  • Calories from fat: 18%
  • Fiber: 0.9g
  • Calcium: 78mg


  • 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)


  1. Preheat oven to 425°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl.
  3. Combine buttermilk, corn, peppers, and egg. Add buttermilk mixture to flour mixture; stir just until moist.
  4. 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.
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