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Appetizer & Sides

Chipotle Corn Muffins

Prep Time: 15 min  |  Cook Time: 16 min  |  Servings: 12  |  Calories: 168
Prep Time
15 min
Cook Time
16 min

<p>These delectable muffins featuring Sargento® Cheddar Cheese are the perfect accompaniment to soups—especially chili. They are simple to make and a delight to eat. Pack the leftovers for tomorrow’s lunch.</p>

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk or whole milk
  • 2 eggs, lightly beaten
  • 3 Tbsp. butter, melted or corn oil
  • 1 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
  • 1 cup (4 oz.) Sargento® Shredded Sharp Cheddar Cheese - Fine Cut
  1. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt; mix well. Stir in cheese. Add buttermilk, eggs and butter and chilies; mix just until dry ingredients are moistened. Spoon batter into 12 paper-lined muffin cups. ( about 1/3 cup batter for each).
  2. Bake in a preheated 400°F oven 16 minutes or until golden brown and wooden pick inserted in center comes out clean. Transfer muffin pan to a wire rack; let stand 5 minutes. Remove muffins from pan; serve warm or at room temperature.

Nutrition Facts
12 Servings
Amount Per Serving
Calories 168
% Daily Value*
Total Fat 7 grams
Saturated Fat 4 grams
Monounsaturated Fat 2 grams
Cholesterol 50 milligrams
Sodium 364 milligrams
Total Carbohydrates 20 grams
Dietary Fiber 1 grams
Protein 6 grams
Vitamin A 48RE
Calcium 164mg 16%
Iron 1mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.