A few nights ago, I made these muffins as a side dish to our Sweet Potato, Quinoa, and Turkey Chili. They were the perfect addition to the meal and loaded with flavor. These do have a kick to them, so use less jalapeno if desired!!
1 1/2 cups finely ground yellow cornmeal
1/2 cup plus 1 tbsp flour
1/4 cup sugar
1 1/2 tsp baking powder
1 1/4 tsp salt
2/3 cup corn
1/4 cup chopped jalapenos
1 1/2 cups milk
6 tbsp unsalted butter, melted
Preheat oven to 425. Coat the muffin tray with butter or silicone liners. *Try to avoid using paper liners as they do not come off as easily in this recipe.
In a bowl, combine the cornmeal, 1/2 cup flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the corn and jalapenos, along with the 1 tbsp flour.
Combine the eggs and milk in a separate small bowl. Pour the milk mixture and melted butter into the cornmeal mixture and stir until just mixed. Add in the corn/jalapenos.
Pour mixture evenly into muffin tins. Bake for about 17 minutes, or until toothpick comes out clean once inserted in center. Serve!!