Jalapeno adds heat to cornmeal muffins

March 02, 1994|By Dotty Griffith | Dotty Griffith,Dallas Morning News

Corn sticks made with buttermilk and jalapeno peppers make a fun, spicy accompaniment to a warm winter soup or chili.

Jalapeno corn muffins

Make 18 muffins, 24 corn sticks or 1 loaf corn bread

1 1/2 cups cornmeal

1 1/2 cups flour

3/4 cup sugar

3 tablespoons baking powder

1/2 cup (8 tablespoons) margarine, melted

3 eggs, beaten

2 1/2 cups buttermilk

3/4 to 1 cup whole kernel corn, drained if canned

3 to 6 tablespoons chopped, seeded jalapenos, drained if canned

vegetable oil

Heat oven to 375 degrees. Combine cornmeal, flour, sugar and baking powder in large mixing bowl. Mix well.

In smaller bowl, combine melted margarine, eggs, buttermilk, corn and jalapenos.

Liberally oil 18 muffin tins, pans for 24 corn sticks or a 10-inch cast iron skillet (or baking pan), and place in oven until hot, about 5 minutes.

Add liquid ingredients to cornmeal mixture, stirring just to moisten ingredients. Pour batter into heated baking tins, pans or skillet; place in oven. Bake corn sticks about 10 to 15 minutes; muffins or corn bread about 20 minutes or until pick inserted into center of bread comes out clean.

Let pans cool on rack for 10 minutes and invert to loosen from pan. Serve hot. May be reheated.

Per serving: Calories: 193; Fat: 7 grams; Cholesterol: 36 milligrams; Sodium: 372 milligrams; Percent calories from fat: 32 percent.

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