|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Sunny
Carter Holman,...
Buy This Allposters.com
La Belle Cuisine
Lee Bailey's Jalapeño Corn Muffins
Lee Bailey's Soup Meals:
Main Event Soups in Year-Round Menus
© 1989 by Lee Bailey (Clarkson N. Potter)
 
"If hot peppers are not to your
taste, substitute the
canned, mild variety."
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
A 17-ounce can creamed corn
1/4 cup chopped pickled jalapeño
peppers, without seeds
1/4 cup safflower oil or bacon fat
1/4 cup milk
2 eggs, lightly beaten
4 ounces Monterey Jack, grated, or
Muenster cheese
Preheat oven to 400 degrees F. Generously grease 12 large or 24
medium
muffin cups.
In a large bowl sift together the cornmeal, flour, baking powder, chili
powder, cumin, and paprika.
In another bowl, mix thoroughly the creamed corn, peppers,
oil, milk,
and eggs. Combine with the dry ingredients; do not overmix. Fold
in cheese and
fill cups three-fourths full. Bake until golden
on top,
about 20 minutes. Makes 12 large
or 24 medium muffins.
Featured Archive Recipes:
Bacon and Onion Corn Muffins (One of
Gourmet's "50 Baking Favorites")
Double-Corn Tex-Mex Cornbread with
Cheese and Green Chiles
Serrano-Chile Blue-Corn Bread
Southern Biscuit Muffins
Southern
Corn Sticks
Index - Muffin Recipe Archives
Index - Bread Recipe Archives
Index - Breakfast Recipe Archives
Daily Recipe
Index
Recipe Archives Index
|
