Now, about these corn muffins.
They’re quick. They’re bright and golden-looking with studs of diced green chili and corn kernels. They can be eaten with soup, or, as we do here at home, just on their own as a solid meal.
My mom whipped up two batches on Sunday. Half were eaten, the rest are in the freezer now…waiting…
Funny thing. My mom used to put hot dogs in them.
Double Corn Cheddar Muffins
Makes 1 dozen medium muffins. Recipe via Best Recipes Under the Sun – Southern Living Cooking School.
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp granulated sugar
2 eggs, slightly beaten
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 cup corn kernels (frozen/thawed or canned and drained)
1 fresh jalapeño pepper or green chili
1 cup grated cheddar cheese
Preheat oven to 400F.
Lightly grease muffin tin.
Combine cornmeal, flour, baking powder, baking soda, salt and sugar in bowl. Mix well.
Combine eggs, buttermilk, oil, corn, jalapeño and 1/2 cup of cheese in large bowl. Mix well.
Stir flour mixture into egg mixture just until moistened. Do not overmix. Spoon into prepared muffin tin. Sprinkle tops of muffins with remaining cheese. Bake 20 to 25 minutes or until golden and firm to touch in centre.