Directions:
- Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
- Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.57 Kcal (668 kJ) | ||
| Calories from fat | 54.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Cholesterol | 43.37mg | 14% | |
| Sodium | 299.81mg | 12% | |
| Potassium | 214.74mg | 5% | |
| Total Carbs | 22.75g | 8% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 4.18g | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 227.26 Kcal (951 kJ) | ||
| Calories from fat | 77.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 9% | |
|---|---|---|---|
| Cholesterol | 61.76mg | 14% | |
| Sodium | 426.97mg | 12% | |
| Potassium | 305.83mg | 5% | |
| Total Carbs | 32.39g | 8% | |
| Sugars | 4.98g | 14% | |
| Dietary Fiber | 2.43g | 7% | |
| Protein | 5.96g | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 4% | |
| Calcium | 101.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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