Jalapeno Corn Muffins

• 1 cup cornmeal
• 1/2 cup flour
• 1/2 teaspoon baking soda
• 1 cup cream-style corn
• 4 or more fresh jalapeno peppers, seeded and chopped finely
• 1/4 pound very sharp grated white Cheddar cheese
• 1/2 cup olive oil
• 2 eggs, lightly beaten
• 1 cup buttermilk

1. Grease 11 medium-size muffin cups.
2. Combine cornmeal, flour and baking soda.
3. Stir in corn, peppers and cheese.
4. In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten.
5. Do not overmix.
6. Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.

cornmeal, flour, baking soda, creamstyle corn, jalapeno peppers, cheddar cheese, olive oil, eggs, buttermilk

Taken from cooking.nytimes.com/recipes/10266 (may not work)