Jalapeño Corn Muffins 
Difficulty: Beginner  |  Prep Time: 25 Minutes  |  Makes 5 Dozen

  • Vegetable cooking spray
  • 3 large eggs, beaten
  • 1 can (15 ounces) cream style corn
  • ¼ cup butter
  • 1 cup chopped onion
  • 1 cup milk
  • 2 cups self-rising yellow corn meal mix
  • 1 cup self-rising flour
  • 2 cups shredded sharp Cheddar cheese
  • 1 can (4 ounces) diced green chilies
  • 2 tablespoons seeded chopped fresh jalapeño pepper

Preheat oven to 400°F. Spray mini muffin tins with vegetable cooking spray; set aside.

Combine eggs and corn in large bowl. Microwave butter and onion in small microwavable bowl on high 1 to 2 minutes or until onion is crisp-tender. Stir into egg mixture. Add milk, corn meal, flour, cheese, chilies and jalapeño pepper; stir until well blended.

Fill prepared muffin tins to the top. Bake 15 to 18 minutes or until lightly browned. Let stand 5 minutes before removing from pans. Continue baking remaining batter. Serve warm. ENJOY!

Insider Information
May be bake in an 8 or 9-inch square pan. Bake 18 to 20 minutes or until top is light golden brown.

Nutrition information per serving (2 mini muffins):
107 calories; 5g total fat; 3g saturated fat; 0g polyunsaturated fat; 1g monounsaturated fat; 31mg cholesterol; 269mg sodium; 12g carbohydrate; 1g dietary fiber; 4g protein; 199.0 IU Vitamin A; 7.1 IU Vitamin D; 29.5mcg folate; 106.0mg calcium; 1mg iron; 18.0mg choline.

Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.

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