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What is chili without corn muffins? Pickled jalapeños add a little extra zip and dimension without too much heat. You can omit them or substitute minced cilantro if you like. The addition of sour cream makes these muffins incredibly tender--they won't dry out if made in advance. Looking for a spooky spin? Use blue cornmeal; it'll turn the muffins a greenish blue.

Emily Nabors Hall
This Story Originally Appeared On cookinglight.com


Credit: Brian Woodcock; Styling: Heather Chadduck Hillegas

Recipe Summary

10 mins
25 mins
Serves 8 (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Lightly coat 8 muffin cups with cooking spray.

  • Combine cornmeal and next 5 ingredients (through baking soda) in a large bowl. Combine sour cream, oil, and eggs in a bowl, stirring with a whisk. Add sour cream mixture to cornmeal mixture, stirring just until combined. Fold in jalapeños and cheese.

  • Divide batter evenly among prepared muffin cups. Bake at 400°F for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.

Nutrition Facts

163 calories; fat 9.9g; saturated fat 2.5g; mono fat 4.6g; poly fat 1.9g; protein 5g; carbohydrates 14g; fiber 2g; cholesterol 56mg; iron 1mg; sodium 274mg; calcium 84mg; sugars 2g; added sugar 2g.