Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon crush red pepper flakes
  • 1 large egg
  • 1/2 cup plus 1 Tablespoon buttermilk (or milk)
  • 1/4 cup vegetable oil
  • 17 ounces creamed corn (canned)
  • 1/4 cup jalapeno pepper jelly (or Jam)

Instruction

  • In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
  • Whisk together egg, buttermilk, oil and creamed corn.
  • Pour liquid mixture over dry ingredients and stir lightly, using no more than 15 - 20 stroked to mix.
  • Generously butter or PAM spray muffin pan.
  • Fill each muffin cup 1/2 full with the batter, reserving 1/3 of the batter.
  • With the back of a teaspoon, make a small depression in the center of the batter of each muffin. Drop in a meager teaspoon of the jelly.
  • Divide reserved batter over the muffins to cover the jelly.
  • Bake in a preheated 375 degree oven for 25 minutes, or until light golden brown.
  • Let muffins rest in pan for 2 minutes. Using a knife, ease muffins out onto wire rack and let cool for 20 minutes.