Cornbread Muffins (2 ways)
A tale of two cornbread muffins: one with blueberries and one with jalapeños.
The cornbread muffin with blueberries has a warm, almost nutty complement to the sweetness of the blueberries. Alternatively, the cornbread and jalapeño combination has a spicy, briny southwestern taste to it. Both are delicious when served with a pat of butter and drizzle of honey.
While you could use any kind of milk, this recipe calls for buttermilk which I strongly recommend, because of science. I don't know what I'm talking about, but this article in Southern Living explains buttermilk quite well and says that "buttermilk's signature cultures are what enable buttermilk to work culinary wonders in recipes." So there you have it - culinary wonders.
Ingredients and Instructions
- 1 cup yellow cornmeal
- 1 ear of corn kernels (frozen would be maybe 1/3 cup)
- 1 tablespoons sugar
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup boiling water
- 3/4 cup buttermilk
- 1 beaten egg
- 1/2 cup fresh blueberries (optional)
- 2 tablespoons pickled jalapeños (optional)
Set aside 1/3 cup cornmeal. Mix remaining 2/3 cups cornmeal, sugar, salt, flour, baking powder, baking soda, and corn kernels in a bowl and set aside.
Pout 1/3 cup boiling water in with 1/3 cup cornmeal. Boiling. Not hot, boiling. Mix together. Then, stir in buttermilk until smooth, and then add the egg.
Combine the dry ingredients with the wet ingredients. If you're making both blueberry and jalapeño muffins, you'll want to divide the batter into two separate bowls and add the blueberries and jalapeños respectively. Otherwise, skip this step.
Line the muffin tin with paper liners. Now give the paper liners a light spritz of non-stick spray. Pour the batter into each and bake for 20 minutes in a 450-degree oven. Makes about 8 muffins.