Corn and Jalapeno Jelly Muffins
Recipe By: Texas Home Cooking: Jamison
Makes 12

1 1/4 cups all-purpose flour
3/4 cup cornmeal (preferably stone ground)
1 tbsp baking powder
1/2 tsp salt
1/4 tsp cayenne
3/4 cup buttermilk
1/4 cup unsalted butter melted
3 tbsps sugar
2 eggs
1 1/2 cups corn kernels fresh or frozen
3/4 cup jalapeno jelly or jam

Preheat the oven to 375 degrees. Grease the muffin cups.

Sift together the flour, cornmeal, baking powder, salt and cayenne in a bowl, and set it aside. In another larger bowl, beat together the buttermilk, butter and sugar. Mix in the eggs, followed by the corn, blending well after each addition. Add the flour mixture, and stir to combine lightly.

Spoon about 1/2 of the batter-it will be a bit stiff-into the muffin tins, filling each cup just 1/3 full. Drop a dollop of jelly, about 1 teaspoon, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin.

Bake the muffins 22 to 24 minutes until they are deep golden. Serve them warm.