This is not a light and fluffy cornbread. It is a dense, moist, and totally delicious treat. You can add butter or honey or both, but the muffins are also delicious all by themselves.
1 1/2 cups flour
1/2 cup corn meal
1/3 cup soft butter
2 eggs
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons diced green chilies or diced jalapenos
1/2 cup cooked corn
1/2 cup buttermilk
1 cup grated pepper jack cheese
Put all ingredients into a glass mixing bowl; stir well, brush the bottoms of a muffin tin, and scoop batter into the tin. This recipe makes 12.
Bake at 375 for 18 - 20 minutes
Cool slightly before removing the muffins from the tin. The cheese can make these stick a bit. Use a plastic knife to separate the muffins from the sides of the wells. Most muffin tins are nonstick, and the plastic will not scratch the coating.
You can also bake this in a cast iron skillet. The baking time will be slightly longer. Test for doneness by pressing the middle to see if it springs back.
We are healthy only to the extent that our ideas are humane. Kurt Vonnegut
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