Jalapeño Corn Muffins



Many years ago I got this recipe from a friend in graduate school. We

were making chili one night, and I asked her if she knew how to make

corn muffins. She said yes, that her mother had a great recipe. I made

a few adjustments, and here lies the result. These muffins are a

perfect

complement to chili or black bean soup.



Ingredients:



3 cups corn meal

3 cups flour

1/3 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons cayenne pepper

5 eggs

3/4 cup (1 1/2 sticks) melted butter

3 teaspoons diced jalapeños

3 1/3 cups buttermilk



Preparation:



Preheat oven to 375 degrees F.



Mix together the dry ingredients in a mixing bowl. Add the eggs,

butter and jalapenos to the dry ingredients while gradually adding the

buttermilk and mix the batter thoroughly.



Grease 8 large muffin sections or 12 regular size muffin sections.



Fill each muffin section to the top with the batter.



Bake 25-35 minutes or until an inserted toothpick comes out clean.

Best served warm.



Variations:



Corn Cheese Muffins:



Follow the same directions as above. Add 1 cup shredded cheddar and

1/2 cup corn kernels with the eggs and buttermilk. (Jalapeños

optional.)