Jalapeño Corn Muffins With Red Bell Pepper

Recipe Ingredients

		Nonstick vegetable oil spray
8 tablespoons	120ml	Butter - (1 stick)
1 cup	62g / 2.2oz	Chopped onion
2 teaspoons	10ml	Minced fresh garlic
1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Baking powder
1 1/4 teaspoons	6.3ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 cup	237ml	Whole milk
4 cups	792g / 27oz	Eggs (large)
1 cup	62g / 2.2oz	Frozen corn kernels - thawed, drained
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1 1/2 tablespoons	22ml	Finely-chopped seeded jalapeño chili

Recipe Instructions

Position rack in center of oven and preheat to 400 degrees. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and saute until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.

Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.

Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.

This recipe yields 14 muffins.

Source:
Bon Appetit, August 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.