Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 14 ounces canned cream style corn
  • 2 large jalapenos
  • 1/2 cup buttermilk
  • 1 large egg, (beaten)
  • 2 tablespoons butter, (melted and cooled)
  • 5 ounce canned diced green chilies

Instruction

  • Preheat oven to 375 degrees.
  • Lightly coat a 12-hole muffin tin with non-stick cooking spray. Set aside.
  • Slice one jalapeno into 1/4 inch slices to garnish the top of the muffins. (Optional) Remove the seeds from the second jalapeno and finely chop. Set aside.
  • In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the canned cream style corn, canned diced green chilies, diced jalapeno, buttermilk, melted butter, and egg.
  • Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix until well incorporated.
  • Divide the batter among the 12 muffin tin holes. Top each with a slice of jalapeno. (Optional)
  • Bake for 20 minutes. Remove from oven and allow to rest for 5 minutes before removing from muffin tin. Serve warm.