Jalapeno Corn Muffin Recipe

This recipe for jalapeno corn muffins is another favorite dish on Mardi Gras or Fat Tuesday. They are a perfect complement to chicken gumbo or other types of soup. These jalapeno corn muffins are rich and spicy with a hint of salt.

The first time that I tried jalapeno corn muffins was at the restaurant, Heaven on Seven, in Chicago. We soon became regulars and would have these for lunch along with a cup of their famous gumbo not only during the week of Mardi Gras but every week! If you're ever in Chicago, you should definitely visit Heaven on Seven.

Recommended Equipment:
2 12 count muffin pans
food processor

Ingredients:
2 cups all-purpose flour
2 cups yellow cornmeal
1 tspn baking soda
4 tspn baking powder
2 tspn kosher salt
5 tbsp sugar
4 eggs
2 cups buttermilk
1/2 cup unsalted butter, melted
8 oz. cheddar cheese, shredded
1/3 cup corn kernels, frozen
3 - 4 jalapeno peppers, minced (I used a food processor)

Preparation:

1. Preheat oven to 400 degrees Fahrenheit.
2. Grease 2 12 count muffin pans (total of 24 muffins).
3. In a large mixing bowl, mix together the eggs, melted butter, and buttermilk.
4. In a separate mixing bowl, mix together the flour, cornmeal, baking soda, baking powder, salt, and sugar.
5. Add the corn and shredded cheddar cheese to the bowl containing the dry ingredients. Mix so that the corn, jalapenos and cheese gets coated with the dry mixture.
6. Add the bowl containing the egg, milk, and butter mixture to the dry mixture. Mix together so that all of the ingredients are distributed evenly. Try not to over-mix the batter.
7. Divide the batter evenly to make a total of 24 muffins. Each cup should be roughly 2/3 full.
   

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