Creamed Corn Spicy Cornbread Mini-Muffins

These cornbread muffins are an interesting twists on your usual cast-iron skillet cornbread 


Creamed Corn Spicy Cornbread Mini-Muffins

Of course you can do this in a skillet. regular muffin tin, or Pyrex. Be sure to do the toothpick test if you have any doubts about the doneness!

Creamed Corn Spicy Cornbread Mini-Muffins Drizzled With Honey


Dry Ingredients

2 Cups Cornmeal or Corn Flour

1 Tsp Salt

1 Tbs Sugar (optional)

2 Tbs Baking Powder

1/2 Tsp Baking Soda

Wet Ingredients

 1 Cup Buttermilk (plus a splash more, probably)

2 Eggs

1 Cup Creamed Corn (drained)

1 Small Jalapeno Pepper, Deveined. Diced

1/2 Cup Shredded Jack or Cheddar Cheese


Preheat oven to 450 degrees.

Combine 2 cups corn meal in a large mixing bowl with 1 tsp. salt, 1 tbsp. Sugar, 2 tbsp. baking powder, ½ tsp. baking soda. Whisk thoroughly to combine.

In another bowl, combine 1 cup of milk, cream or buttermilk, 2 eggs, and 1 cup creamed corn. (Optional: Add 1 jalapeno pepper, diced, with seeds for more spice, without for less. ½ cup jack or cheddar cheese.) Whisk to combine.

Add the dry mixture to the wet, whisking as you combine. If the mixture isn't rather loose, add more milk.

Coat the muffin tin with cooking oil or spray. As of late, I've been loving coconut oil spray. It works great, and adds a nice flavor. The tin should be dripping with oil to ensure the muffins come loose easily. Pour the mixture into the skillet.

Stir the contents often to distribute the corn (it likes to settle to the bottom).

Place skillet into oven on the center rack.

Bake in the oven for approximately 15 minutes, or until deep golden brown.

Can be served with butter and honey, if desired.