Jalapeno Corn Muffins
Jalapeno Corn Muffins are a favorite to eat with chili, soups, stews or just by themselves. Many muffin recipes are dry, crumble too easy, have little or no flavor. This recipe has a moister texture, but still has just the right crumble when you bite it. The sour cream keeps it moister than using all milk. The jalapeno flakes add a spicy touch while the whole corn kernels and bit of brown sugar add a touch of corny sweetness.
We like eating corn muffins with our Chili, which you can look at by clicking HERE. Our chili is just the right the dish on a cool night. These muffins go well with the spiciness of chile pepper in the chili.
Yield: 6 muffins
½ Cup Yellow Cornmeal
½ Cup All-purpose Flour
2 Tablespoons Light Brown Sugar
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
Dash Freshly Ground Black Pepper
1 Large Egg
⅓ Cup Sour Cream
¼ Cup Milk (2% or Whole)
1 Tablespoon Canola Oil
1 Cup Frozen Corn Kernels, Thawed
2 Tablespoons Dehydrated Jalapeno Pepper Flakes
Preheat oven to 400° F.
In a small mixing bowl, combine the dry ingredients. Mix well. In a second medium mixing bowl, place the milk, egg, sour cream, and oil. Whisk well to combine. Add the dried jalapeno flakes. Let sit a couple minutes, letting the flakes rehydrate some. Pour in the dry mixture. Combine until just moistened. Fold in the corn.
Spray muffin tray cups with cooking spray. Don’t use paper muffin cups. Fill the cups equally, about ¾ full with muffin batter. Bake 14-16 minutes or until a toothpick inserted in the center comes out clean. Serve and enjoy immediately while warm.