Jalapeno-cheddar corn muffins


I eat a lot of salads, I’d say at least one for a meal every two days and often once a day. They’re easy, quick and healthy. My salads are usually pretty boring, though– spinach, tomato, avocado, boiled egg if some are on hand and salad dressing. Although I do like this salad, I get really tired of it. There are weeks when I just can’t eat one more piece of raw spinach. Those weeks require much more meal planning than normal. They’re pretty rough.

Although I eat lots of salads, they often don’t seem to be enough, even if I’m full after eating it. I just want something else, too. I have a huge sweet tooth, so a dessert can fit the bill, but sometimes you want something a bit more wholesome than that. Bread can get boring, though, and an apple definitely doesn’t count when your meal is a salad– that’s all healthy and no fun.


I bookmarked loads of recipes in the Foster’s Market cookbook that I’d been flipping through a couple of weeks ago. I hesitated to share another Foster’s recipe since I did last week, but there are too many great options to withhold them. (Don’t worry, I’ve calmed down on testing them out, partly because I went to the beach over the weekend, and it’s thrown off my week.) This recipe is the solution to my little salad companion problem.


Cheddar-jalapeno corn muffins are a perfect companion to a big salad. They’re just good, and they round out the meal. They seem like one of those “classic” foods that just become part of your routine. They’re part of my salad routine. They enhance the good salad days and make the bad salad days a little better.



Jalapeno-cheddar corn muffins
from The Foster’s Market Cookbook
makes 18 muffins


Be sure to use plain yellow cornmeal, not self-rising. Self-rising was much more apparent at my supermarket, so that’s why I’m clarifying this.

The original recipe says that it makes 12 muffins– I got 18. Line muffin tin with paper liners or grease, including the top part of the pan (also do this if using liners). If greasing the pan, sprinkle a little flour in the bottom of each muffin spot, shake around and then dump the extra out.

1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups buttermilk
8 tablespoons unsalted butter, melted and slightly cooled
1/4 cup sour cream
2 eggs
1 cup (4 ounces) cheddar cheese, shredded
1 ear fresh corn, kernels cut off
1 jalapeno, seeded and minced
3 scallions, white and light green parts, trimmed and minced

1. Combine cornmeal, flour sugar, baking soda, baking powder and salt in a medium bowl; toss to combine.

2. In a larger bowl, mix together buttermilk eggs, melted butter, sour cream and eggs until well combined.

3. Add dry ingredients to wet ingredients, stirring until just combined and the dry ingredients are moist, careful not to overmix. Add cheese, corn, jalapeno and scallions, slightly mixing (about 10 stirs).

4. Scoop batter into pan with 1/3 cup measure. The batter will come very close if not completely to the top of the pan.

5. Bake in a 375F oven for 25-30 minutes, or until the muffins have risen and a toothpick comes out clean. Let cool for 5 minutes, then dump out and serve.

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