Categories: Muffins, Side Dish
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal , preferably stone ground
- 3 tablespoons 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
- 8 tablespoons unsalted butter , melted and cooled
- 1 large egg yolk
- 1/4 cup corn kernel (fresh or frozen)
- 1 small jalapeno pepper , seeded and finely chopped
- 1/4 red bell pepper , finely diced
- 2 tablespoons finely chopped fresh cilantro
Directions
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Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups; place muffin pan on a baking sheet.
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In a bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda, and black pepper.
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In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.
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Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
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Do not worry about being thorough—the batter will be lumpy.
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Stir in corn kernels, jalapeno, red pepper, and cilantro.
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Divide batter evenly among muffin cups.
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Bake for about 20 minutes or until tops are golden and pick comes out clean.
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Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin.