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| This recipe for jalapeno corn muffins is another favourite and are rich and spicy with a hint of salt. |
2x 12 count muffin pans
Ingredients:
- 4 eggs
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- 1 tspn baking soda
- 4 tspn baking powder
- 2 tspn kosher salt
- 5 tbsp sugar
- 8 oz. cheddar cheese, shredded
- 1/3 cup corn kernels, frozen
- 3 - 4 jalapeno peppers, minced
Preparation:
Preheat oven to 400 degrees Fahrenheit.
Grease 2 12 count muffin pans (total of 24 muffins).
In a large mixing bowl, mix together the eggs, melted butter, and buttermilk.
In a separate mixing bowl, mix together the flour, cornmeal, baking soda, baking powder, salt, and sugar.
Add the corn, jalapenos and shredded cheddar cheese to the bowl containing the dry ingredients. Mix so that the corn, jalapenos and cheese gets coated with the dry mixture.
Add the bowl containing the egg, milk, and butter mixture to the dry mixture. Mix together so that all of the ingredients are distributed evenly. Try not to over-mix the batter.
Divide the batter evenly to make a total of 24 muffins. Each cup should be roughly 2/3 full.
Bake for about 20 minutes. Muffins are done when you can insert a fork into the muffin and it comes out clean.