Corn is starting to go out of season, but since I live in Indiana it is still in abundance. I recently made a corn and crab chowder with locally grown bi-color corn.
I found that I had a surprisingly large amount of corn kernels left unused…guess I over estimated a bit! I couldn’t let that beautiful corn go to waste, so muffins became the next thing on my “to-make” list.
Sometimes I get a little crazy with a recipe. I add a bit more butter or sugar, and I’ve been known to make a few additions to the recipe.
This time was particularly bad… I noticed some left over shredded cheddar cheese and a few jalapeños lurking around my fridge. I couldn’t help myself. I chopped up the jalapeños and mixed in the cheese.
The batter turned out to be a little bit thicker than it probably should have been, but the muffins still baked up nicely. They definitely had the heat from the jalapeño and were perfect for dipping in soup.
Next time I make corn muffins I will probably only top the muffins with cheese. Mixing it in was okay this time, but next time I want a little more muffin and a little less filler.
Spicy Corn Muffins
- 1 cup flour
- 1 cup yellow cornmeal
- 4 tbsp sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 3 tbsp butter, melted and cooled
- 3 tbsp olive oil
- 1 large egg
- 1 large egg yolk
- 1 1/3 cups fresh, frozen, or canned corn kernels
- 1 medium jalapeño, seeded and very finely chopped (leave the seeds in for spicier muffins)
- Optional: 1/2 cup shredded cheddar cheese
- Pre-heat the oven to 400 degrees Fahrenheit and grease/line the muffin pan.
- Chop the jalapeño and (if using) shred the cheese. I think pepper jack would be tasty substitute if you’re feeling extra spicy.
- In a medium bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well (or crater) in the center of the dry ingredients. Set aside.
- In a separate bowl mix together the buttermilk, butter, olive oil, egg, and egg yolk. I did this in my 2 cup pyrex measuring cup.
- Slowly pour the liquid into the crater and carefully whisk it all together. Mix only until the liquid and flour is just barely incorporated. Over mixed muffins are a sin.
- Gently fold in the corn kernels, jalapeños, and cheese. Scoop into the muffins tins. Be sure to only fill 2/3 of the way full!
- Bake 15-18 minutes, or until golden brown and an inserted toothpick comes out clean. Allow to cool before consuming! That is actually important with this recipe because the muffins fall apart if you try and eat them hot out of the oven.