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Home » Breads, Farm to Kitchen

Jalapeno Cheddar Cheese Corn Muffins

By Helen Brody (July 23, 2013)

This incredibly flavorful and versatile recipe  makes a good breakfast, brunch, lunch, dinner, or breakfast addition. It also uses corn at its best, and jalapeno from your community garden plot. Seriously Sharp  Cabot cheddar cheese is our family’s favorite for cheese but any sharp cheddar will work well.

jalapenocornmuffin1 1/4 cups flour
2/3 cup cornmeal (stone ground)
1 tablespoon sugar
1 tablespoon finely chopped jalapeno pepper (or to taste)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/3 cup butter melted (I prefer unsalted)
1 egg
1 cup corn, whole kernel, fresh if possible
1 cup shredded cheddar cheese (Cabot Seriously Sharp cheddar good here)

Preheat oven to 400 degrees, Grease or line 12 muffin cups with baking cups and set aside. Mix flour, cornmeal, sugar, jalapeno pepper, baking powder and salt in large bowl. Stir milk, butter, and egg in medium bowl until well mixed. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each cup 3/4 full. Bake 15-20 minutes or until toothpick comes out clean. Serve warm.   They freeze well.

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