I've been making these muffins for years, always the day after having corn on the cob because we always have a couple of ears left over and I can't throw corn on the cob away.
Leftover corn from two ears, two green onions sliced up, and one small jalapeno or half a large one. (The thing about jalapenos is that sometimes they're really hot and sometimes not, so the heat in these muffins is either "meh" or "whoa." But always good.)
Baking, so precise measurements: 1/2 cup cornmeal, 1/2 cup flour, dash of sugar, dash of baking powder, dash of baking soda, dash of salt, ground pepper.
And a 1/2 up sour cream, one egg, and a 1/4 stick of butter, melted.
Wet ingredients mixed into dry...
And then the corn, jalapeno and onion mixed in...
And into muffin pan, coated generously with butter.
Baked at 425-degrees for 20 minutes, about.
Jalapeno and green onion corn muffins. Slathered in honey and topped with just a tad of Fleur de Sel. Tasty.
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