Mexican Cornbread Muffins

Mexican Cornbread Muffins

The ingredients:

• 300 ml (1 1/4 cup) corn meal
• 125 ml (1/2 cup) all purpose white flour
• 15 ml (1 tbsp) baking powder
• 15 ml (1 tbsp) sugar
• 250 ml (1 cup) (lightly packed) shredded blend of Monterey Jack, Cheddar, Asadero, and Quesadilla Cheeses.
• 125 ml (1/2 cup) melted butter
• 125 ml (1/2 cup) puréed whole kernel corn
• 125 ml (1/2 cup) finely minced onions
• 4 finely minced jalapeño peppers
• 125 ml (1/2 cup) whole milk
• 125 ml (1/2 cup) sour cream
• 2 eggs

Before I continue, I want to mention that the number of jalapeños will be determined by how spicy you want your cornbread. Also, jalapeños range in the amount of capsaicin they contain, with mild, medium, and hot jalapeños available. Furthermore, the same bread can be hot for one person and mild to another as our tolerance levels for spiciness varies for each of us. I like to use a mix of red and green jalapeños for appearance.

Combine all dry ingredients and mix well. Combine the milk and sour cream together mixing well. I use a mini food processor to purée the corn. I have yet to find any tin corn that I thought was worth eating. I obtain fresh corn and process it and freeze it for later use. The mini food processor also makes quick work of mincing the onions and jalapeños. Combine the rest of the ingredients and add to the dry ingredients mixing well by hand, no need to use a mixer for this quick bread.

Spray a muffin tin with a good non-stick cooking spray. Non-stick cooking sprays are just vegetable oil, so they are safe to use in cooking. Fill each section of the tin and placed in an oven set to 175°C/350°F/Gas Mark 4 allowing to cook between 30 to 40 minutes. When near the time, peek into the over to check for brownness of the tops. There you have it, some delicious homemade Mexican cornbread muffins.