With jalapenos, sundried tomatoes and cheese, these moist cornbread muffins are packed with flavour. Just as delicious with roasted peppers, bacon or fresh herbs.
Butter or shortening, for greasing muffin tray
1 1/4 cup flour
3/4 cup cornmeal
2 tsp. baking powder
1 tsp. salt
1/4 cup sugar
1/4 cup melted butter
2 eggs, beaten, room temperature
1 cup milk, room temperature
1 to 2 jalapenos, finely chopped
1/4 cup finely diced sundried tomatoes
1/2 cup grated Monterey Jack Cheese
1 cup frozen corn kernels, thawed
Butter, shortening, for greasing the pan
Preheat oven to 425 degrees F. Grease 12 cup muffin tray with butter or shortening.
In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
In another bowl, add eggs, milk and melted butter. Whisk to combine. Add wet ingredients to dry. Stir just to combine, it’s okay if you still see some streaks of flour. Add jalapenos, sundried tomatoes, grated cheese and corn. Stir just to combine. Don’t over mix.
With 2 spoons or an ice cream scoop, fill muffin cups 2/3 full. Bake until tester comes out clean, about 15 minutes. Best if served day of baking.
Yield: 12 servings.