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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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)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
Step 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
Step 3
In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and honey until smooth and fully blended.
Step 4
Gradually pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Step 5
If desired, fold in the diced green chilies and shredded cheddar cheese for added flavor.
Step 6
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Step 7
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.
Step 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Step 9
Enjoy these Old Pecos Cornmeal Muffins with a spread of butter, a drizzle of honey, or alongside your favorite Southwestern dishes!
Nutrition Facts
| Serving size | (824.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2228.9 |
| Total Fat 89.0g | 0% |
| Saturated Fat 50.0g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 435.5mg | 0% |
| Sodium 3390.9mg | 0% |
| Total Carbohydrate 318.4g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 98.9g | |
| Protein 52.7g | 0% |
| Vitamin D 192.6IU | 0% |
| Calcium 746.2mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 876.1mg | 0% |
Source of Calories