Jalapeno Corn-Bread Muffins

• 1 cup sifted flour
• 1 cup cornmeal, preferably stone ground
• 1 tablespoon sifted baking powder
• 1 teaspoon dried hot red-pepper flakes
• 1/2 teaspoon salt, if desired
• 1 1/2 teaspoons ground cumin
• 23 cup sour cream
• 23 cup milk
• 2 tablespoons melted butter
• 1 large egg
• 13 cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos
• 13 cup finely diced green onions or scallions
• 13 cup drained canned corn kernels
• 1 3/4 cups finely grated sharp Cheddar cheese
• Melted butter or liquid bacon fat for greasing muffin tins

1. Preheat the oven to 375 degrees.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
3. In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk.
4. Beat in the melted butter and egg.
5. Add the liquid ingredients to the cornmeal mixture and blend well.
6. Add the chilies, green onions, corn and cheese.
7. Blend thoroughly.
8. Grease the inside of eight half-cup muffin tins.
9. Spoon equal portions of the batter into each greased tin.
10. The batter may be a bit higher than the top of the tins.
11. Place in the oven and bake 25 minutes.
12. Ideally, these muffins are best eaten hot, fresh from the oven.

flour, cornmeal, baking powder, pepper, salt, ground cumin, sour cream, milk, butter, egg, hot chilies, green onions, corn kernels, cheddar cheese, butter

Taken from cooking.nytimes.com/recipes/2826 (may not work)