jim_slagle
02-22-2008, 08:44 AM
1 1/2 c yellow cornmeal
1 1/2 c all purpose flour
1/4 c sugar
1 1/2 tsp baking powder
1/2 ts[ salt
1 2/3 c buttermilk
2 large eggs
1/2 c unsalted butter, melted and cooled
1/4 c dairy sour cream
1 c finely shredded cheddar cheese (4 oz)
1/2 c fresh corn kernals (1 ear) or 1/2 c frozen thawed corn
1 jalapeno pepper, seeded and finely chopped
3 green onions, trimmed and finely chopped
Line 12 3" muffin cups with liners or cooking spray
Stir together cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Mix together buttermilk, eggs, butter, and sour cream in large bowl and blend well. Add cornmeal mixture to buttermilk mixture and stir just until dry ingredients are moist and blended. Do not overmix. Fold in cheese, corn, pepper and onions.
Scoop batter into prepared muffin pan with large ice-cream scoop (1/3 to 1/2 c per muffin). Fill just to top of cup.
Bake in 375F oven for 25 to 30 minutes until the tops spring back when lightly pressed and a toothpick inserted in center of a muffin comes out clean.
Remove from oven and cool 10 minutes. Turn muffins out of pan and serve immediately.
1 1/2 c all purpose flour
1/4 c sugar
1 1/2 tsp baking powder
1/2 ts[ salt
1 2/3 c buttermilk
2 large eggs
1/2 c unsalted butter, melted and cooled
1/4 c dairy sour cream
1 c finely shredded cheddar cheese (4 oz)
1/2 c fresh corn kernals (1 ear) or 1/2 c frozen thawed corn
1 jalapeno pepper, seeded and finely chopped
3 green onions, trimmed and finely chopped
Line 12 3" muffin cups with liners or cooking spray
Stir together cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Mix together buttermilk, eggs, butter, and sour cream in large bowl and blend well. Add cornmeal mixture to buttermilk mixture and stir just until dry ingredients are moist and blended. Do not overmix. Fold in cheese, corn, pepper and onions.
Scoop batter into prepared muffin pan with large ice-cream scoop (1/3 to 1/2 c per muffin). Fill just to top of cup.
Bake in 375F oven for 25 to 30 minutes until the tops spring back when lightly pressed and a toothpick inserted in center of a muffin comes out clean.
Remove from oven and cool 10 minutes. Turn muffins out of pan and serve immediately.