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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Jalapeno Cornbread Muffins


1 1 /2 cups       Flour

1 1 /4 cups       Cornmeal

1 /2 tsp            Baking soda

1 tsp                Baking powder

2 tsp                Salt

1 /2 tsp            Black pepper, fresh ground

1 cup               Sharp cheddar cheese, shredded

1 /3 cup           Butter

1 1 /2 cups       Fresh cut corn and corn pulp

1 Tbsp             Fresh jalapenos, minced

2                      Eggs

1 tsp                Hot sauce



Preheat oven to 375 degrees.

Place butter, jalapeno and corn in a small skillet and cook over low heat for three to four minutes. Let cool.

In one mixing bowl, combine flour, cornmeal, baking soda, baking powder, salt pepper, cheddar cheese and mix well.

In another mixing bowl, combine Butter, corn, jalapeños, eggs and hot sauce and mix well. Add dry ingredients to wet ingredients and fold the mixture until just combined. Do not over work the batter.

Spray muffin tins with non-stick spray and fill 2/3 full with batter. Bake 14-17 minutes to golden brown.

Yield: 18-24 muffins

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