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Lee Bailey's Jalapeño Corn Muffins

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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)

Out of Print, Used & Rare

"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.
 

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