The Complete Kitchen Garden by Ellen Ecker Ogden

Author:Ellen Ecker Ogden
Language: eng
Format: epub
Publisher: ABRAMS (Ignition)
Published: 2011-06-28T16:00:00+00:00

1 cup yellow cornmeal

1¼ cups unbleached all-purpose flour

½ cup whole-wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 cup fresh corn kernels (cut from the cob)

1 cup milk

2 large eggs, beaten

6 tablespoons (¾ stick) unsalted butter, melted

½ cup grated cheddar cheese

1 jalapeño (or other pepper of your choice), cut into very thin ribbons

1 Position a rack in the center of the oven and preheat to 400°F. Lightly oil a 12-cup muffin tin with olive oil, or place a paper muffin sleeve in each cup.

2 In a medium bowl, mix together the cornmeal, flours, baking powder, baking soda, and salt. Make a well in the center, and add the corn, milk, and eggs. Stir the liquid mixture into the dry ingredients just until the ingredients are barely combined; the batter should still be lumpy. Add the butter and stir just until combined. Take care not to overmix or the muffins will not rise evenly and will have a dense texture.

3 Spoon a heaping tablespoon of the batter into each muffin cup. Sprinkle equal amounts of cheese and jalapeño over the batter in each cup. Spoon equal amounts of the remaining batter over each. Smooth the batter in each cup with the back of a spoon to be sure the batter covers the filling on the sides of the cup.

4Bake until the muffins are golden brown, about 30 minutes. Cool in the pan for 5 minutes, then remove from the cups and serve hot.

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