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!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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 grams (824.0g)

Amount per serving	% Daily Value*
Calories	2229

Total Fat 89.00g	114%
Saturated Fat 50.00g	250%
Polyunsaturated Fat 2.40g
Cholesterol 436mg	145%
Sodium 3391mg	147%
Total Carbohydrate 318.40g	116%
Dietary Fiber 14.90g	53%
Total Sugars 98.90g
Protein 52.70g	105%

Vitamin D 193IU	963%
Calcium 746mg	57%
Iron 11mg	62%
Potassium 876mg	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.

Source of Calories

Fat: 35.0%

Protein: 9.2%

Carbs: 55.7%