Thursday, March 25, 2010

Cheesy Jalapeno Corn Muffins

When I think of baking, I immediately go to something sweet, as do most people. Tonight I thought, why not savory? I love cornbread and sure do get my fill living in the south. The combination of the sweet cornmeal and honey mixed with the heat of the jalapenos gives these such an amazing taste, with a real good bite (said with my best southern accent)!! Sprinkle a little cheese on top a couple of minutes before they are done and you get a cheesy, golden brown top that is too yummy! By the way, I used a Mexican blend of shredded cheese, but colby jack or even cheddar would be great - your pick.

Makes 24
1 cup flour
1 cup yellow cornmeal
3/4 teaspoon salt
1 tablespoon baking poweder
1/4 teaspoon cayenne pepper
1/3 cup shredded cheese, plus more for sprinkling
1 cup milk
1/4 cup vegetable oil
2 eggs, lightly beaten
1/2 of a 4 oz. can of diced jalapenos
3 tablespoons honey
1 cup frozen corn, thawed

Preheat oven to 375 degrees. Lightly grease a 12 cup muffin tin. In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper and cheese. Whisk together the milk, oil, eggs, jalapenos and honey. Add the milk mixture to the flour mixture, stiring until combined.

Spoon the batter into the tins, filling 3/4 of the way full. Bake for 1o minutes and sprinkle with shredded cheese. Continue baking until golden brown, another 2-5 minutes. Transfer to a wire rack to cool and serve warm.
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