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  • Cheddar Corn Muffins with Jalapeno Butter

Cheddar Corn Muffins with Jalapeno Butter

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Prep Time
Total Time

12 muffins

What You Need

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Make It

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  • Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl. Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
  • Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
  • Make jalapeno butter while muffins bake: Stir together butter, jalapeno, and 1/4 teaspoon salt. Serve with muffins.


Muffins can be made 6 hours ahead. Jalapeno butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.

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