Old Pecos Cornmeal Muffins
Transport your taste buds to the sunny Southwest with these Old Pecos Cornmeal Muffins, a delightful blend of rustic charm and hearty flavors. Made with a base of golden yellow cornmeal and a hint of honey-sweetened buttermilk, these muffins boast a tender crumb that's both moist and slightly crumbly—perfect for pairing with soups, stews, or chili. For those seeking a bold twist, optional add-ins like diced green chilies and melted cheddar cheese add a kick of zesty flavor and melty richness. Ready in just 35 minutes, these versatile cornmeal muffins are a quick and easy addition to your table, whether you're serving them warm with a pat of butter or alongside your favorite Southwestern-inspired dishes. Perfectly golden, slightly sweet, and endlessly customizable, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Unsalted butter (melted)
- 1 cup Buttermilk
- 1 large Egg
- 2 tablespoons Honey
- 2 tablespoons Diced green chilies (optional)
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and honey until smooth and fully blended.
Gradually pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
If desired, fold in the diced green chilies and shredded cheddar cheese for added flavor.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Enjoy these Old Pecos Cornmeal Muffins with a spread of butter, a drizzle of honey, or alongside your favorite Southwestern dishes!
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 98.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 746 mg | 57% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
