Savory Corn and Pepper Muffins

Dorie Greenspan

• Ready In: 1 hr 5 mins
• Yields: 12 muffins

Ingredients

• 1  cup all-purpose flour
• 1  cup yellow cornmeal, preferably stone ground
• 3  tablespoons sugar
• 1  tablespoon baking powder
• 1 1⁄2 teaspoons chili powder (to taste)
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon fresh ground black pepper
• 1  cup buttermilk
• 8  tablespoons unsalted butter, melted and cooled
• 1  large  egg yolk
• 1⁄4 cup corn kernel (fresh or frozen)
• 1  small  jalapeno pepper, seeded and finely chopped
• 1⁄4 red bell pepper, finely diced
• 2  tablespoons  finely chopped fresh cilantro

Directions

1. Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups; place muffin pan on a baking sheet.
2. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda, and black pepper.
3. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.
4. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
5. Do not worry about being thorough—the batter will be lumpy.
6. Stir in corn kernels, jalapeno, red pepper, and cilantro.
7. Divide batter evenly among muffin cups.
8. Bake for about 20 minutes or until tops are golden and pick comes out clean.
9. Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin.