Jalapeno Cornbread Muffins Recipe

• 1 1/2 cups finely ground yellow cornmeal
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons fine salt
• 2/3 cup corn kernels, thawed if frozen
• 1/4 cup coarsely chopped pickled jalapenos
• 1 1/2 cups whole milk
• 2 large eggs
• 6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the pan

1. Heat the oven to 425 degrees F and arrange a rack in the middle.
2. Coat the wells of a 12-well muffin pan generously with butter; set aside.
3. Place the cornmeal, 1/2 cup of the flour, sugar, baking powder, and salt in a large bowl and whisk to combine; set aside.
4. Place the corn and jalapenos in a medium bowl, add the remaining tablespoon of flour, and toss to combine; set aside.
5. Place the milk and eggs in a medium bowl and whisk until the eggs are broken up.
6. Pour the milk mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just incorporated and no streaks of butter remain.
7. (Do not overmix.)
8. Add the corn and jalapenos and stir until just combined.
9. Divide the batter among the prepared muffin wells (theyll be very full).
10. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 15 to 17 minutes.
11. Let the muffins cool in the pan on a wire rack for 10 minutes.
12. Remove from the pan and serve warm or at room temperature.

ground yellow cornmeal, flour, granulated sugar, baking powder, salt, corn kernels, pickled jalapenos, milk, eggs, unsalted butter

Taken from www.chowhound.com/recipes/jalapeno-cornbread-muffins-30870 (may not work)