Savory cornmeal muffins with a gentle kick from fresh jalapeños. Perfect alongside chili or soup, and they freeze beautifully for easy make-ahead meals.
Prep Time:15 minutesmins
Cook Time:16 minutesmins
Total Time:31 minutesmins
Equipment
2 standard muffin pans
1 Large mixing bowl
Ingredients
2cupscornmeal
2cupsall-purpose flour
¼cupsugar
2teaspoonssalt
1tablespoonbaking powder
½cupunsalted butter, melted and cooled
3large eggs
2cupsheavy whipping cream
1cupcorn (fresh or canned)
1cupred bell pepper, finely diced
¼cup plus 2 tablespoonsfresh jalapeños, finely diced
¾cupsharp Cheddar cheese, grated
Instructions
Prep. Preheat oven to 400°F. Butter two standard muffin pans.
Dry Ingredients. In a large bowl, whisk cornmeal, flour, sugar, salt, and baking powder.
Wet Ingredients. Stir in melted butter, eggs, and cream until just combined. Do not overmix.
Add veggies. Fold in corn, bell pepper, and jalapeños. Scoop batter into muffin cups, filling about ¾ full. Sprinkle with cheese.
Bake. Bake for 16 minutes, until tops are golden and a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a rack.
Notes
The jalapeños will mellow during baking, leaving a gentle heat.