Southwestern Cornbread Recipe | Katie Lee Biegel
Difficulty: Easy
Makes: 12 muffins
Total Time: 45 minutes
Preparation Time: 25 minutes
Nutritional Information Per Serving (1 of 12 servings)
Calories: 318
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 44 g
Dietary Fiber: 2 g
Sugars: 6 g
Protein: 5 g
Cholesterol: 6 mg
Sodium: 354 mg
Ingredients:
- Nonstick cooking spray for greasing muffin pan
- 3 cups cornmeal
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 tablespoon red pepper flakes
- 2 1/2 teaspoons kosher salt
- 2 cups milk
- 1/2 cup canola oil
- One 14.75-ounce can cream-style corn
- 1 cup shredded sharp Cheddar cheese
- 1 cup finely chopped yellow onion (about 1 small onion)
- 1/2 cup chopped green bell pepper
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Instructions:
- Set oven to 375F. Lightly spray a 12-cup muffin tin with nonstick spray and place it in the oven to warm as you prepare the batter.
- In a large mixing bowl, whisk together cornmeal, baking powder, sugar, red pepper flakes, and salt until well blended. Add milk, canola oil, and cream-style corn, stirring just until all ingredients are evenly combined. Fold in the Cheddar, onions, and green bell peppers until just mixed.
- Carefully take the heated muffin tin out of the oven. Spoon batter evenly into each cup. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Let muffins cool for 5 minutes before removing them from the tin and serving.
Whip up these spicy, cheesy Southwestern cornbread muffins from Katie Lee Biegel and bring bold flavors to your table! Golden, moist, and packed with creamy corn, sharp Cheddar, and a kick of red pepper flakes, they're the perfect side to elevate any meal. Easy to make and irresistibly deliciousyour kitchen will smell amazing in no time!
