Jalapeno Jam and Corn Muffins

Recipe by Miss Annie
READY IN: 45mins
YIELD: 12 muffins




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