I always make corn muffins when I use this cornbread recipe, and as written it's wonderful. But the soup were having for dinner is pretty simple so I wanted to kick these muffins up a notch with a little something extra. Corn and jalapenos did the trick! I used a whole can of yellow corn and about a tablespoon of diced jalapenos. They turned out great, but next time I don't think I'll use the whole can of corn and I will definitely add more jalapeno!
Jalapeno Corn Muffins
- 1 cup all purpose flour
- 1 cup yellow corn meal
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup milk or sour milk
- 2 large eggs
- 1/4 cup cooking oil
- 1/2 - 1 can whole kernel corn, drained
- 2-3 tablespoons jalapenos, minced
Preheat oven to 425 degrees. Spray muffin tin with non stick spray and set aside. In a large bowl, stir together flour, corn meal, sugar, baking powder, and salt. In a medium bowl, whisk eggs and then add milk and oil. Whisk to combine. Pour wet ingredients into the large bowl and stir just till all is moistened. Stir in corn and jalepenos. Spoon batter into muffin cups (they will be very full). Bake for 12-13 minutes.
*Recipe adapted from Better Homes and Gardens New Cook Book, 11 ed.
I used a 12 muffin pan here (a very old well used muffin pan!), but a mini muffin pan will also work; you will probably have more batter than you can use in one mini muffin pan though. When you remove the pan from the oven you may also need to run a knife around the edge of the muffin to loosen (another sign of my very old well used muffin pan!).
Carefully remove muffins from the pan and allow to cool slightly before eating. These are delicious served with a bit of butter. These pair wonderfully with a good soup, stew, beans or chili. Break apart and put in the bowl or serve on the side!