Corn and Jalapeño Muffins Recipe (2024)

By tender, he means small fresh kernels, raw. As opposed to tough, frozen large kernels. (If using frozen corn, pulse very briefly in a food processor.)

I’ve been making these for 40 years at least from a recipe I got from my Mother-in-law & the recipes are very similar. One difference is the use of a small can (8.5 oz) of cream style corn instead of fresh, especially if corn is not in season.i prefer doing this instead of using frozen. Also, definitely use 2 chilies of any sort really, and my recipe calls for a very sharp cheddar.

Fresh corn is best, but frozen will work, just pulse briefly in a food processor first. The muffins should freeze well.

I was disappointed in this recipe - first time ever for a David Tanis recipe. I found it too buttery and it needed a lot more jalapeno for our taste. It takes time to cut the corn from the cob and grate the cheese and I thought the end product did not match the time required to make the muffins.

No sugar for me, thanks--always a problem even with most cornbread recipes. Yes, more jalapeño wouldn't hurt (since too often they've been so dumbed-down they're almost flavorless). And finally, half blue cornmeal also works well.

Delicious. I've made several times, always excellent. I usually make less than a full batch (1/2 or so), regular-sized muffins not mini, and bake longer (25-30 mins, usually down to 350F at some point). Also use slightly less butter (4-5 Tbs. for full batch) and 2 medium-large jalapenos. Gouda also works well. To avoid dirtying another pan, I melt all of the butter in the saute pan and pour off most for the batter. Then saute in the rest. I want to try adding a splash of Worcestershire.

I thought these worked perfectly. I measured using the weights, not volume. That might be why I had no issue with the amount of butter needed for the 280 g of flour and cornmeal (total). It was a nice cornbread mini muffin. Good taste and texture.

Bakery near me makes these with cream cheese so I substituted it for the cheddar and it was yummy. The creaminess goes so well with the jalapeños

PS; Afterthought from an experienced-baker pal: "Why melt 4 tablespoons of butter 'in a separate pan,' since they're added practically with the jalapeño-corn mixture and its residual butter? Surely the 4 tablespoons could be added to first skillet and allowed to melt while it's set aside?"I think she's onto something there!

I understood "tender" to mean raw, which makes sense because they are sauteed with the jalapeno. The muffins had a surprising touch of sweetness; probably some of the corn's natural sweetness was transferred to the butter during the sauteeing process. They had a very tender crumb, although perhaps a tad too buttery for my liking. My husband thought they needed more jalapeno; not me!

Must be Fahrenheit. 400 degrees Celsius would be 752 degrees Fahrenheit.

This doesn't make any 36 muffins. In a standard size muffin tin, you can get 15 nice sized muffins. If you really stretched, you could probably get 18. But they are tasty, so all is forgiven.

"Separate pan" - hilarious. People who will be washing your own pans: no, you do not need to dirty two pans.

Chop the corn by hand. Right amount of moist. Go with 11/4 c. Cornmeal. 3/4 c. AP flour as usual next time. SACO dry buttermilk.

Bland, even with a generous amount of cheddar. I've had streak of NYT recipes that looked picture perfect but didn't taste great at all.

Wondering what everyone did for salt? Just season the corn to taste? My muffins came out bland.

Disappointed. Muffins were beyond greasy and without much flavor. I ended up throwing them out. I prefer a more classic, sweet and cake-like corn muffin.

Had anyone added bacon to this recipe?

Not a fan. They sure look great but when I took them to a potluck, everyone grabbed one and no one said yum.

Maybe it's my southern heritage, but I think it could use about a 1/4 cup of sugar to sweeten it a bit.

I fried up some bacon to get it real crispy and chopped it up to add to the batter. I then fried the corn in the bacon grease along with a finely chopped scotch bonnet pepper. No shame. It was delicious and beats a pop-tart for breakfast any day.

I just made these. The texture is very good--used mini-muffin pans and there was the perfect amount of batter to fill 4 pans. They are a bit bland. I used 2 small jalapeños from my garden and sharp cheddar. They might need a bit more salt and maybe a pinch of sugar. Still, I like them. We will have them with pea soup tonight and with our (early) thanksgiving dinner tomorrow. Happy holidays!

Not sweet at all. Yea!

These turned out bland for me, unfortunately. I followed the recipe as written.

Not sweet at all! Uggh

Pulsed frozen corn in food processor as suggested, and it worked well. Substituted plain kefir (all I had) for the buttermilk and the muffins turned out light and flavourful. Otherwise followed recipe including just 1 jalapeño, which was enough heat for this Canadian family. Will make again.