Chili Corn Muffins

Delicious corn muffins with a bit of a kick. You may want to adjust the amount of heat in these muffins by adding or decreasing the amount of jalapenos -- six seems to be the right amount for us. Recipe source: Bon Appetit (July, 1987).

• Ready In: 50 mins
• Yields: 24-28 muffins

Ingredients

• 2 1⁄2 cups yellow cornmeal
• 1  cup flour
• 4  teaspoons baking powder
• 1  teaspoon salt
• 1 (16 ounce) can whole kernel corn, drained
• 1  onion, minced
• 6  jalapeno chiles, seeded and chopped (use more or less depending on degree of hotness desired)
• 2  cups milk
• 1⁄2 cup honey
• 1⁄2 cup  vegetable oil
• 3  eggs

Directions

1. Preheat oven to 400-degrees F.
2. Butter 24-28 muffin cups.
3. Combine cornmeal, four, baking powder and salt in a bowl.
4. In a seperate large bowl combine remaining ingredients (corn-eggs).
5. Add dry ingredients to wet, blending well.
6. Pour batter into prepared muffin tins.
7. Bake for 30- 40 minutes or until tops split and center are firm.