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Jalapeno Jam and Corn Muffins

1 14 cups flour
34 cup cornmeal (preferably stone-ground)
1 teaspoon baking powder
12 teaspoon salt
14 teaspoon cayenne pepper
34 cup buttermilk
14 cup butter, melted
3 teaspoons sugar
2 eggs
1 12 cups corn kernels (fresh or frozen)
34 cup jalapeno jelly or 34 cup jalapeno jam


Preheat oven to 375F. Grease muffin tin. Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside. In another large bowl, beat together buttermilk, butter and sugar. Mix in the eggs, then the corn, blending well after each addition. Add the flour mixture, and stir to combine lightly. Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full. Drop about 1 teaspoon of jelly on top of the batter in each cup. Top with the remaining batter, covering the jelly completely. Bake at 375 degrees for 20-25 minutes, or until they are a deep golden. Serve warm with butter.

Source: www.food.com