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Ingredients
| 2% milk: 1 cup |
| cornmeal: 1 cup |
| unbleached all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 Tbl |
| ground cumin: 1 tsp |
| cayenne pepper: 1/4 tsp |
| black pepper: 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 2 (large) |
| vegetable oil: 1/2 cup |
| green onions - spring or scallion (chopped): 3/4 cup (minced) |
| jalapeno peppers (minced): 3 Tbl (minced) |
| pepper jack cheese (shredded): 1 cup |
Corn Muffins With a Kick
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
22 min -
Servings
12 serving(s)
Tags
- Preheat oven to 425°; heavily grease 12 muffin cups or 2 dozen cornstick molds.
- In a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.
- In a bigger bowl, whisk together the flour, baking powder, spices, and salt.
- Beat the eggs and add to the cornmeal mixture with the oil.
- Add the cornmeal and milk to the dry ingredients, stirring until just blended; don't beat this batter or your muffins will be tough.
- Fold in the scallions, jalapeno peppers, and 3/4 cup of the cheese.
- Spoon the batter into the pan, filling each muffin cup 3/4 full.
- If you are using a cornstick mold, fill each mold about 1/2 inch deep, spreading the batter so it completely covers the bottom of the mold.
- Sprinkle the remaining cheese atop the muffins, and bake them for 18-22 minutes, until they are golden brown.