Jalapeno Corn Muffins

I don’t usually stray away from my go-to recipe for cast iron skillet cornbread, but I had a craving for jalapeno corn muffins, to go along with the Chili with Tortellini. I came across this recipe on Chow.com and it looked really good, so I figured I’d give it a try. It was missing Cheddar cheese; and Mike and I both like cheese in our cornbread; so I added that. I was pleasantly surprised how good these came out. They reminded me of the corn muffins you get at Cracker Barrel; only these were better. That’s saying a lot, because I’ve always been extremely fond of Cracker Barrel’s muffins. Even in a non-stick muffin tin, these came out nice and crispy on the outside and incredibly moist and savory on the inside. The pickled jalapenos added just a hint of heat, without being too overwhelming; and I absolutely loved the kernels of corn distributed throughout. Also, it was a real bonus that I didn’t have to run out and buy buttermilk to make them (as this recipe uses whole milk instead). These would be great alongside any casserole, soup, chowder or one pot meal. Actually, anytime you have a hankering for some good ole’ down-home corn muffins, you can’t fail with this quick and yummy recipe. 

Preheat oven to 425° F. Generously butter the wells of a 12-cup muffin pan. Do not use paper liners. The muffins will stick to the paper and you won’t get crispy brown edges. Set aside.

In large bowl, combine cornmeal, 1/2 cup of the flour, sugar, baking powder and salt. Stir to combine. Set aside.

In small bowl, add corn, jalapenos and remaining Tablespoon of flour. Toss to combine. Set aside.

In another medium bowl, add milk and eggs. Whisk until the eggs are broken up. Pour the milk and egg mixture into cornmeal mixture. Add melted butter. Using a rubber spatula, stir just until incorporated and no streaks of butter remain. Do not over mix. 

Add the corn, jalapenos and Cheddar cheese. Stir just until combined.

Divide the batter among the prepared muffin cups. Muffin cups will be very full. Bake until golden brown around the edges and a wooden pick inserted in center comes out clean, 15 to 17 minutes.

Cool in pan on a wire rack for 10 minutes. 

  
Remove from pan and serve warm, or at room temperature.

JALAPENO CORN MUFFINS
Source: By Christine Gallary, Chow.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-1/2 cups finely ground yellow cornmeal
• 1/2 cup, plus 1 tablespoon all-purpose flour, divided
• 1/4 cup granulated sugar
• 1-1/2 teaspoons baking powder
• 1-1/4 teaspoons fine salt
• 2/3 cup corn kernels, thawed if frozen   
• 1/4 cup coarsely chopped pickled jalapenos
• 1-1/2 cups whole milk
• 2 large eggs
• 1 cup shredded Cheddar cheese
• 6 Tablespoons (3/4 stick) butter, melted, plus more for coating the pan

DIRECTIONS:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat the wells of a 12-cup muffin pan
    generously with butter; set aside. Do not use paper liners. The muffins will stick to the paper, and they
    won’t develop crispy brown edges.
2. In large bowl, combine cornmeal, 1/2 cup of the flour, sugar, baking powder and salt. Stir to combine.
    Set aside.
3. Place the corn and jalapenos in a small bowl, add the remaining tablespoon of flour, and toss to combine. 
    Set aside.
4. In a medium bowl, place the milk and eggs and whisk until the eggs are broken up. Pour the milk
    mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just
    incorporated and no streaks of butter remain. (Do not over mix.) Add the corn, jalapenos and Cheddar cheese.
    Stir just until combined. 
5. Divide the batter among the prepared muffin cups (they’ll be very full). Bake until golden brown
    around the edges and a wooden pick inserted in the center comes out clean, 15 to 17 minutes.
    Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm
    or at room temperature.