Breakfast Corn Muffins

Recipe By:
R.T. Eby
  • Currently 5.0/5 Stars.
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[8]
 
Breakfast Muffins
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  • Total Time 45 min Ico-add
  • Yield 14 Muffins
  • Level Medium

Some southerners don’t believe a corn muffin should have sugar added to the recipe but I’m obviously not a purist. A breakfast muffin should have an element of sweetness to it as well as other layers of flav...
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Ingredients

  • 1 cup all purpose flour
  • 1 1/2 cups cornmeal
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 (14.75 ounce) can creamed corn with juice
  • 4 tablespoons vegetable oil
  • 2 eggs
  • 1/4 cup jalapeño peppers, chopped fine
  • 1 cup country ham, diced small
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Directions

  1. 1. Preheat oven to 425 degrees F. Place paper liners in your muffin tin.
  2. 2. In a large bowl combine the flour, cornmeal, sugar, baking powder and salt; mix well.
  3. 3. In another bowl combine the buttermilk, creamed corn, oil, egg, jalapeño peppers and country ham. Whisk to incorporate fully.
  4. 4. Pour the wet ingredients into the dry and mix only until just combined. Do not over mix.
  5. 5. Fill the muffin liners 3/4 full with batter and place in the center rack of the oven for 15 minutes or until a pale golden color and a tester comes out clean.
  6. 6. Cool muffins in pan for five minutes then remove and cool completely.
 
 
  • Did you know?

    Egg, milk and corn meal forms the base of simple cornbread. Mexican culture has influenced recent corn muffin recipes with the addition of jalapeño peppers while in the northeastern U.S. sweet cornbread is very popular.

 

Reviews

by Danny on May 06, 2011
  • Currently 5.0/5 Stars.
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These corn muffins were real little wonders. Thanks for sharing. Absolutely delicious. Making them again this Sunday.