Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1½ tablespoons baking powder
- 1½ teaspoons salt
- 2 tablespoons dark brown sugar
- 3 large eggs
- 1⅓ cup milk
- ½ cup unsalted butter melted
- 1 cup frozen corn thawed
- 1 cup shredded colby cheese
- ½ cup carrots finely chopped
- ½ cup grated white onion
- ¼ cup seeded fresh jalapeno peppers finely chopped
Directions
Preheat oven to 400°F.
Grease muffin tins or line with paper liners.
In a large bowl stir together cornmeal, flour, baking powder, salt and brown sugar.
Whisk eggs, milk and melted butter in a medium-size bowl then stir into dry ingredients.
Add corn, cheese, carrots, onion and jalapeno peppers and stir until thoroughly combined.
Pour batter into tins and bake 30 minutes.
Category:Cathy's Recipes
Category:Muffin Recipes
Category:Cornmeal Recipes
Category:Egg Recipes
Category:Corn Recipes
Category:Colby Recipes
Category:Carrot Recipes
Category:Jalapeno pepper Recipes