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Jalapeno Corn Muffins

  • Beginner
  • 12 muffins
  • 2 hr 10 min
Baking Success Or Baking Mess


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*


Preheat oven to 400°F.

Combine flour, cornmeal, baking powder and salt in a medium bowl.

Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.

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.

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.

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