Pepperjack corn muffins Recipe

Bread

More Bread Recipes

Ingredients:

2 cups pastry flour(sifted) [unbleached white or whole wheat pastry, either is great!]
1 cup yellow cornmeal
1/4 cup bakers sugar
2 teaspoons baking powder
1/2 tsp baking soda
1/2 teaspoon salt
3 eggs
1 cup buttermilk
1 stick (4 oz) unsalted butter, melted
1 cup shredded pepper jack cheese
2 sliced jalapenos

Directions:

Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, and cheese. Add the wet ingredients to the dry ingredients and stir/fold the batter until all ingredients are thoroughly incorporated but do not over mix! Using an ice cream scoop or portion scoop divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice onto the top of each muffin. Bake until golden brown, or about 20 minutes.

*lower heat after about 7 minutes of baking time to 350 degrees to reduce over browning of muffin tops.

Omit pepperjack for plain muffins... and if you like them sweeter increase the sugar to 1/2 cup or... my secret is to dip the hot muffins in melted honey butter and let them cool. you can also use cake flour instead of pastry flour for a very rich and denser style muffin (like a corn cake pudding).

Incredible! but don't share the recipe as this is my family recipe of long ago and if they knew I gave it out they would cut me from the will. happy baking Melanie... Dan

Print this recipe

Submitted 2/18/06.
Source:
Submitted By: dan allen
dannybartkowski@comcast.net
Pepperjack corn muffins


Le Creuset 7-1/4-Quart Round French Oven