Jalapeno Jam and Corn Muffins

These tasty hot-sweet muffins will go great with your next barbecue, chili feast, or just plain old beans. Try it, you will like it.

• Ready In: 45 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄4 cups flour
• 3⁄4 cup cornmeal (preferably stone-ground)
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 3⁄4 cup buttermilk
• 1⁄4 cup butter, melted
• 3  teaspoons sugar
• 2  eggs
• 1 1⁄2 cups corn kernels (fresh or frozen)
• 3⁄4 cup  jalapeno jelly or 3⁄4 cup  jalapeno  jam

Directions

1. Preheat oven to 375°F.
2. Grease muffin tin.
3. Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
4. In another large bowl, beat together buttermilk, butter and sugar.
5. Mix in the eggs, then the corn, blending well after each addition.
6. Add the flour mixture, and stir to combine lightly.
7. Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
8. Drop about 1 teaspoon of jelly on top of the batter in each cup.
9. Top with the remaining batter, covering the jelly completely.
10. Bake at 375 degrees for 20-25 minutes, or until they are a deep golden.
11. Serve warm with butter.