JALAPENO CORNBREAD MUFFINS (8)
melted butter or bacon fat for greasing the muffin tins
1 cup sifted all purpose flour
1 cup cornmeal, preferably stone ground
1 tablespoon sifted baking powder
1 teaspoon crushed red pepper flakes
¾ teaspoon salt
1-1/2 teaspoons ground cumin
2/3 cup sour cream
2/3 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg
1/3 cup finely diced hot chiles, jalapenos or poblanos, or use canned jalapenos
1/3 cup finely diced scallions
1/3 cup drained canned corn kernels
1-3/4 cups finely grated sharp cheddar cheese
1.Heat the oven to 375*. Grease eight ½ cup muffin cups. Combine the flour, cornmeal, baking powder, red pepper flakes, salt and cumin in a bowl and blend well.
2. Combine the sour cream and milk in a small bowl and blend well with a whisk. Beat in the melted butter and egg. Add the liquid ingredients to the cornmeal mixture and blend well. Add the chiles, scallions, corn and cheese. Blend thoroughly.
3. Spoon equal portions of the batter into the muffin cups. The batter may be a bit higher than the top of the tin. Bake until the centers spring back when touched and a toothpick inserted into the center comes out clean, 20 to 25 minutes. These muffins are best eaten hot, fresh from the oven.
from Amanda Hesser, The Essential New York Times Cookbook