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Chipotle Corn Muffins
Makes 12 Servings
*1 cup cornmeal
*1 cup all-purpose flour
*2 tablespoons sugar
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1 cup (4 ounces) Sargento ChefStyle Chipotle Cheddar Shredded Cheese
*1 cup buttermilk or whole milk
*2 eggs, lightly beaten
*3 tablespoons butter, melted or corn oil
1Preheat oven to 400F degrees.
2In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt; mix well. Stir in 1 cup cheese. Add buttermilk, eggs and butter; mix just until dry ingredients are moistened. Spoon batter into 12 paper-lined muffin cups.
3Bake in preheated oven for 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.
Recipe courtesy of