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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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These muffins freeze well. Just thaw overnigfht in the fridge or microwave on defrost setting for fresh tasting cornbread the next day. Ingredients:
1 cup all-purpose flour |
1 1/4 cups cornmeal |
4 teaspoons baking powder |
1 egg, lightly beaten |
1/2 cup sour cream or 1/2 cup plain yogurt |
1 1/4 cups milk |
2 tablespoons butter, melted |
1 (341 ml) can kernel corn, drained |
4 jalapeno peppers, seeded and finely minced |
1 cup tex-mex cheese, finely shredded |
Directions:
1. Preheat oven to 425°F Lightly oil or spray a 12 cup muffin pan and place in oven while preheating.
2. In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream, and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until the dry ingredients are moistened. Add butter, corn, jalapeno and 1/2 cup of the cheese. Stir lightly but evenly.
3. Carefully remove the pan from the oven. Spoon batter into cups; Sprinkle with remaining cheese. Bake 20 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on wire rack for 5 minutes. Remove muffins from pan to cool.
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