Recipe: Jalapeno Cornmeal Muffins

Jalapeno Cornmeal Muffins
rec.food.recipes/Robin Cowdrey (2001)
Source: Anne Lindsay's Light Kitchen
Makes 12 muffins

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chopped pickled jalapeno peppers
1 egg; lightly beaten
1 can (10 oz) creamed corn
1 cup buttermilk or soured milk*
1/4 cup vegetable oil

Serve with a main course of chicken or ham or as part of a brunch menu. In large bowl, combine cornmeal, flour, baking powder, baking soda and salt. Stir in jalapeno peppers. In separate bowl, mix egg, corn, buttermilk and oil. Pour into flour mixture and stir just enough to moisten, being careful not to overmix. Spoon into greased nonstick muffin tins. Bake in 375:F oven for 25 to 30 minutes or until tops are firm to the touch.

*To sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let stand for 10 minutes.