Corn and jalapeno jam muffins

1 Servings

Ingredients

Quantity Ingredient
1¼ cup All-purpose flour
¾ cup Medium grind cornmeal
1 tablespoon Baking powder
½ Teas salt
¼ Teas cayenne
¾ cup Buttermilk
¼ cup Unsalted butter
3 tablespoons Sugar
2 Eggs
1½ cup Corn kernels
¾ cup Jalapeno jelly

Directions

I made these muffins recently and they are great! They are from my present favourite cookbook - Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Tons of amazing recipes.

Preheat oven to 375 F. Grease muffin tins. Sift flour together with cornmeal, baking powder, salt, cayenne in a bowl, and set aside. In another, larger bowl, beat together the buttermilk, butter, and sugar. Mix in the eggs, followed by the corn, blending well after each addition. Add the flour mixture, and stir to combine lightly.

Spoon about half the batter- it will be stiff- into the muffin tins, filling each cup abut one0third full. Drop a dollop of jelly, about 1 teas, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin.

Bake the muffins 22 to 24 minutes until they are deep golden. Serve warm.

Posted to CHILE-HEADS DIGEST V3 #168 Date: Mon, 25 Nov 1996 21:22:44 -0500 (EST) From: Karen Pepper <kdpepper@...>

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