Skip to main content

Jalapeno Corn Muffins

Jalapeno Corn Muffins




12 muffins


2 hours 10 minutes


0 0 votes


  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 2 teaspoons Fleischmann's® Baking Powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup Crown® Lily White® Corn Syrup
  • 1/4 cup Mazola® Corn Oil
  • 1 cup canned whole kernel corn, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons seeded chopped jalapeño peppers, fresh or pickled*



  1. Preheat oven to 400°F.
  2. Combine flour, cornmeal, baking powder and salt in a medium bowl.
  3. Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.
  4. Spoon batter evenly into 12 greased (2-1/2-inch) muffin cups. Bake 15 to 20 minutes or until lightly browned and firm to touch.
  5. Cool in pan on wire rack 5 minutes; remove from pan.

* Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews