Ingredients
- 1 cup sifted flour
- 1 cup cornmeal, preferably stone ground
- 1 tablespoon sifted baking powder
- 1 teaspoon dried hot red-pepper flakes
- ½ teaspoon salt, if desired
- 1 ½ teaspoons ground cumin
- ⅔ cup sour cream
- ⅔ cup milk
- 2 tablespoons melted butter
- 1 large egg
- ⅓ cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos
- ⅓ cup finely diced green onions or scallions
- ⅓ cup drained canned corn kernels
- 1 ¾ cups finely grated sharp Cheddar cheese
- Melted butter or liquid bacon fat for greasing muffin tins
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Nutritional Information
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Nutritional analysis per serving (8 servings)
327 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 68 milligrams cholesterol; 471 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Eight muffins
Preparation
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
- In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
- Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
- Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
- Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.
45 minutes
Dining and Cooking