Deep Dish Jalepeno Cornbread MuffinsSubmitted by loveahug
Makes 12 servings
|
|
filling, rich tasting cornbread muffins to accompany beans, chili, greens --or just have 2 and call it a meal!
|
Ingredients
| 2 |
c Cornbread Mix |
| 2 |
egg |
| 16 |
oz frozen whole kernel corn |
| 6 |
oz low fat cheese |
| 1/2 |
c parmesan cheese |
| 6 |
oz red onion |
| 6 |
oz jalepeno pepper |
| 1 1/2 |
c water |
| 2 |
t baking powder |
Directions
- **I also add either 1/2-2/3 cup apple fiber (Frontier Co-op), Benefiber, or Maize Fiber (King Arthur Baker's Catelog.) This effectively doubles the amount of fiber in each muffin.
- Spray extra lg (Texas Sized) muffin pan(s) with Pam, and preheat oven to 400.
- Thaw corn and drain on paper towels. Press between paper towels to remove any excess moisture.
- Drain Pickled jalepenos on paper towel, then mince fine. Set aside.
- Shred 2% sharp cheddar cheese and set aside.
- Finely mince red onion and saute in butter until caramelized and toasty brown. Set aside to cool.
- Beat eggs in water for cornbread. Combine parmesan cheese & baking powder with cornbread mix, then add all other ingredients, stirring until just mixed. Do not over mix.
- Pour into large muffin pans and bake according to mix directions, plus 20% additional time, or until muffins are golden brown.
- Makes 12 - 5oz muffins
Categories
Breads, American-Southwestern
|
Serving Size 142.3g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 24.2g 8%
|
|
|
|
|
|
|
|
| Vitamin A 5% |
• |
Vitamin C 16% |
| Calcium 15% |
• |
Iron 6% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
Nutrition Grade
96% confidence
B |
|
Good points
High in phosphorus
|
|
|
|
