Muffins: Cornbread Jalapeño Corn
by Lishka DeVoss

Use oil or some melted butter to grease the muffin tin.

YIELD 12

INGREDIENTS

PREP BOWL:
1 cup corn kernels
2 tbsp minced jalapeño
1/2 cup grated Cheddar or Colby or Monterey Jack or Colby-Jack (optional)

SMALL BOWL (whisked together in this order):
1/4 cup canola oil
1 tbsp honey
2 eggs
1.5 cups buttermilk

LARGE BOWL (whisked together):
1 cup yellow fine or medium ground cornmeal
1 cup flour (all-purpose or whole wheat)
3/4 tsp salt
2 tsp baking powder
1tsp baking soda

PREPARATION

1. Position rack in the upper third of oven. Preheat to 400°F.

2. Grease muffin tin.

3. Mix SMALL BOWL into LARGE BOWL using a rubber spatula. Mix until just combined; a few lumps are fine, but make sure there is no flour at the bottom.

4. Fold in PREP BOWL.

5. Spoon into muffin tin. Place in the oven, and bake 20–25 minutes until lightly browned.

Updated 2021-01-26

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