This recipe for savory corn muffins is made for those who like a little spice in their life.
1 cup all-purpose flour
1 cup yellow cornmeal, stone ground if possible
3 Tablespoons granulated sugar
1 Tablespoon baking powder
1 1/2 teaspoons chili powder ( to taste)
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon fresh ground black pepper
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled
1 large egg
1/4 cup corn kernel ( fresh or frozen)
1 small jalapeno pepper, seeded and finely chopped
2 Tablespoons finely chopped fresh cilantro
Preheat oven to 400F.
Grease a muffin tin.
Whisk together flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda, and pepper.
Add in buttermilk, melted butter and egg. Mix until well incorporated.
Mix in corn, jalapeno and cilantro.
Fill prepared muffin tin 3/4, and bake for about 18-22 minutes, or until a inserted toothpick comes out clean.
Set to cool, and once cool enough to touch remove and serve.