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Jalapeno Corn Muffins

(Threadgill’s Cookbook p.73)



  1. Preheat oven to 350 degrees.
  2. Combine corn meal, flour, sugar, salt, and baking powder in a mixing bowl.
  3. Whisk eggs and milk and then add melted margarine, whisking well to blend.
  4. Stir in corn and peppers.
  5. Spray muffin tins with nonstick spray and fill tins about ⅔ full with batter.
  6. Bake at 350 degrees for about 20 to 25 minutes or until muffins are golden brown and have pulled away from the sides of the pan.
  7. Cool a few minutes and then turn muffins out of pans.

Makes 18 muffins.