Time and servings
30 minsTotal time
12Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 cup all-purpose flour 250 mL
- 1 1/4 cups cornmeal 310 mL
- 4 tsp baking powder 20 mL
- 1 egg, lightly beaten
- 1/2 cup sour cream or plain yogourt 125 mL
- 1 1/4 cups milk 310 mL
- 2 tbsp butter, melted 30 mL
- 1 can whole kernel corn, drained 341 mL
- 4 jalapeño peppers, seeded and finely minced
- 1 cup finely shredded Tex-Mex cheese blend, divided 250 mL
Method
Step 1
Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.Step 2
In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.Step 3
Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.Step 4
These muffins freeze well. Just thaw overnight in the fridge or microwave on defrost setting for fresh-tasting cornbread the next day.