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Cajun Corn Muffins

Jenny.Carolina's picture
Ingredients
  Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Buttermilk 1 1⁄3 Cup (21.33 tbs) (At Room Temperature)
  Butter 8 Tablespoon, melted and cooled
  Eggs 3 Large, lightly beaten
  Prepared spicy brown mustard 2 Teaspoon
  Tabasco sauce 1⁄8 Teaspoon
  Cooked ham pieces 3⁄4 Cup (12 tbs) (1/4 Inch Pieces)
  Finely chopped green pepper 1 Cup (16 tbs) (And/Or Red Pepper)
  Thinly sliced scallions 1⁄2 Cup (8 tbs) (Including Green Tops)
Directions

Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups (and the edges around the cups, if you are using a tin).
Stir together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In another bowl combine the buttermilk, butter, eggs, mustard and Tabasco.
Make a well in the center of the dry ingredients, add the buttermilk mixture and stir just to combine.
Stir in the ham, peppers and scallions.
Bake for 20 to 25 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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