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Recipe
Jalapeno Corn Muffins

Jalapeno Corn Muffins

These are always a hit at Emeril's New Orleans. The cornbread has the perfect texture and the jalapenos add a great kick.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 14 muffins

Ingredients

  • 2 tablespoons butter
  • 1/3 cup finely chopped onions
  • 1 cup fresh corn kernels
  • Pinch salt plus 3/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • Pinch cayenne pepper
  • 1/3 cup shredded Cheddar
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon minced green jalapeno, seeds and stem removed
  • 1 tablespoon minced red jalapeno, seeds and stem removed
  • 3 tablespoons honey

Directions

  • Preheat oven to 375° F.

  • In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.

  • In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.

  • Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full. Bake muffins for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from muffin tins and cool on wire rack. Serve warm.