There seems to be a lot of cornbread in my life recently. I may be approaching cornbread burnout. But these actually sounded pretty good, especially since I enjoy jalapeño pepper with just about anything that can be made Southwestern-ish. Unfortunately these muffins came after the best cornbread I've ever had, so I can't give them their due, but they were pretty good. Colorful and pretty good.
Savory Corn and Pepper Muffins
From Baking: From My Home to Yours by Dorie Greenspan
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ teaspoons chili powder
¼ teaspoon freshly ground black pepper
½ cup (1 stick) unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1 large egg yolk
¼ cup corn kernels, fresh or frozen
1 small jalapeño pepper, seeded and finely diced
¼ red bell pepper, seeded and finely diced
Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper. In a large measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeño and red pepper. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.