Jalapeno-Cheddar Corn Muffins |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These are great with a bowl of soup or with vegetables from the garden. Ingredients:
1/2 cup unsalted butter |
1/2 cup chopped onion |
1 tablespoon seeded finely chopped fresh jalapeno pepper |
1 3/4 cups unbleached all-purpose flour |
1 cup yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup canned creamed corn (from a 14 oz. can) |
1 cup buttermilk |
1 egg |
1 dash tabasco sauce |
1 1/2 cups shredded sharp cheddar cheese |
Directions:
1. Lightly butter 12 muffin cups; set aside.
2. Add 1/2 cup butter to a large skillet, melt over medium-high heat.
3. Add the onion and cook for 8 minutes or until golden; remove the skillet from the heat; add jalapeno pepper; stir to combine.
4. In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, and salt; stir to combine.
5. In another bowl, add the corn, buttermilk, egg, Tabasco, and the onion mixture; whisk until blended.
6. Add the corn mixture to the dry ingredients, along with 1 cup cheese.
7. Stir until just moistened; do not overmix.
8. Pour batter evenly into 12 muffin cups.
9. Sprinkle with the remaining cheese.
10. Bake at 400° for 20-22 minutes or until golden and wooden pick comes out clean.
11. Cool on a wire rack before removing from the pan.
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