Cheddar Cornbread Muffins | GCO at Home October Recipe
Join Chef Ryan and two growing chefs as the prepare a recipe from our in-person October Kid's Cooking Class, cheddar cornbread muffins! These make the perfect side to any soup or chili and you can switch up the herbs or type of cheese to make these your own!
Get the full recipe and check out even more family favourites at growingchefsontario.ca/recipes
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In a Jiffy! EASY Jalapeno Cheddar Corn Muffins
Join me while I gather up a few ingredients from the garden to make these easy peasy corn muffins! You are sure to love! We'll use a box of Jiffy to keep it simple!
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I create all components of the video with the exception of the music. I do all of the gardening, research, videography, editing, lighting, audio, uploads, and recipe creation (unless otherwise noted).
Here are the ingredients. To print, simply highlight with your cursor, right click, and select print:
Rainbow Gardens
Jalapeno Cheddar Corn Muffins
(in a Jiffy!)
Makes 5 muffins
1 Box Jiffy Corn Muffin Mix
1/3 Cup Whole Milk
2 Large Eggs
3 Jalapenos, Seeded and Minced
1/2 Cup Sharp Cheddar Cheese, Coarse Grated
1 Large Scallion, White and Green parts
(or 3 Tbsp grated onion & juice)
1 Tbsp Granulated Sugar
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#jiffy #greenstalk
Perfect Corn Muffins with Cheese and Jalapeno
Corn muffins are delicious, but adding cheese and jalapeno makes them irresistible. CG cooks up tasty jalapeno corn muffins with whole kernel corn to make them super moist and flavorful. If
you're not a fan of hot jalapenos, then try substituting milder pickled jalapenos which are often sold right alongside jars of hotter peppers at the grocery store. Topping the muffins with sliced
jalapeno makes them look so good!
A printable copy of this easy jalapeno corn muffin recipe can be found at
Give this easy muffin recipe a try and let me know what you think. To print all Chef Buck recipes visit my website at
What you need for this Jalapeno Corn Muffin Recipe
¾ cup CORNMEAL ...we use a medium grind in this recipe
1¼ cup ALL-PURPOSE FLOUR
2½ tsp BAKING POWDER
½ tsp SMOKED PAPRIKA
½ tsp CHIPOTLE or regular chili powder
½ tsp SALT...unless the corn or butter already contains salt
1 cup MILK
2 Tbsp OIL or use melted butter instead
4 Tbsp HONEY
1 EGG
1 cup CANNED WHOLE KERNEL CORN drained
¼ cup PICKLED JALAPENOS, roughly chopped
¼ ONION, minced
1 cup freshly shredded CHEDDAR CHEESE plus ¼ cup for topping
fresh JALAPENO deseeded and sliced for topping...or you can use pickled slices for the topping
How to make Corn Muffins
Place rack in middle of the oven.
Heat oven to 400 degrees Fahrenheit.
Grease 12 muffin pan cups or line with parchment paper baking cups and set aside.
Combine dry ingredients in bowl.
Combine remaining ingredients in another bowl and mix, but reserve fresh jalapeno slices and a little cheese for topping.
Add the dry ingredients to the wet and stir until ingredients are moistened.
Fill prepared muffin cups evenly.
Top with fresh jalapeno slices and a very light sprinkling of cheese. Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown. Allow to cool for
5 minutes before removing from muffin tins.
That's it! Hope you like this cheesy jalapeno corn muffin recipe. You can serve them hot or cold for breakfast, lunch or dinner, and I especially love them in the morning with over easy eggs.
EASY CORN MUFFINS
EASY CORN MUFFINS
1 cup water from the corn
¾ cup heavy cream OR evaporated milk
½ cup melted butter
1 whole egg
1 can corn
2 cups all-purpose flour
¾ cup corn meal (Polenta)
¾ cup white sugar
20g baking powder
Pinch of salt
Kenny Rogers-Style Corn Muffins Recipe | Yummy PH
These mini corn muffins from Kenny Rogers have a cult following. Each little golden cake is soft, tender, and sweet, perfect for our sweet tooth. To deliver home that it's a corn muffin, it even has bits of kernels in every bite!
#muffins #cornmuffins #kennyrogers #yummyph
00:00 - intro
00:07 - corn muffin batter
01:09 - corn muffin ingredients
01:15 - end credits
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Easy Cheesy Cornbread Muffins
Easy cheesy cornbread muffins are whole wheat, naturally sweetened and made in just one bowl! They go great with soups and chili for a yummy dinner and can also be packed in a school lunch box!
RECIPE: