Cornbread Muffins with a "Kick"
By
Enro Gay
@gamtncooker
1
Ingredients
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1 1/2 cyellow cornmeal
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1 cunbleached all-purpose flour
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1 1/2 tspbaking powder
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1/4 tspbaking soda
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1/2 tspsalt
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1 tspground cumin
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1 tspchili powder
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1 ccorn kernels (thawed if using frozen)
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1 can(s)4 ounce chopped green chilies (can sub diced jalapeno for more kick)
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1 ccheddar cheese, finely shredded
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1 largeegg, slightly beaten
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1/4 coil of choice
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1 cbuttermilk, little more or less
How to Make Cornbread Muffins with a "Kick"
- Preheat oven to 400 degrees; spray muffin tins (regular 12-muffin pan) with cooking spray.
- In a large bowl, mix together the corn meal, flour, baking powder, baking soda, salt, ground cumin and chili powder. To the dry mixture add in the chopped chilies (or jalapenos), corn kernels and the cheddar cheese. Mix together thoroughly.
- Pour in the egg, oil of choice and the buttermilk (starting with about 1 cup) and stir to combine. You want a fairly thick batter, so add buttermilk to get proper consistency. Scrape bottom of bowl and sides and stir just until thoroughly mixed. Let sit in the bowl for 5 minutes.
- Spoon the batter equally among the prepared muffin tins; they should be just about full. Place in the preheated oven and bake until golden brown, about 15 - 20 minutes.
- Remove from the pan immediately and serve or place on cooling rack if not using right away.