When I made Midwestern Enchiladas, I knew I wanted to make cornbread alongside it. As I was flipping through Baking: From My Home to Yours, I noticed two corn muffin recipes that sounded terrific, so I combined the main recipe from one with the spices from the other! I'd actually add more spices if I made these again - both the chili powder and the black pepper could be quite a bit stronger in flavor (maybe as much as twice as much of each). In any case, these muffins were moist and delicious, and I loved the addition of actual corn to them - definitely makes them extra tasty! They were also excellent the next morning, split in half, toasted, and spread with butter.
Chili-Corn Muffins (adapted from Dorie Greenspan's Baking: From My Home to Yours)
Makes one dozen muffins
1 cup all purpose flour
1 cup cornmeal
6 T sugar
2 1/2 tsp baking powder
1 tsp chili powder (or more if you want the muffins spicier)
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp freshly ground black pepper
1 cup buttermilk
3 T butter, melted and slightly cooled
3 T vegetable oil
1 egg yolk
1 cup frozen corn
1. Preheat the oven to 400 degrees and line a muffin tin with papers.
2. Whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda, and pepper in a large bowl and set aside.
3. Combine the buttermilk, butter, oil, egg, and yolk in a liquid measuring cup and whisk well to combine. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula, being careful not to over mix.
4. Add the corn and gently stir in until just combined.
5. Divide batter among 12 muffin cups and bake for 15-18 minutes, until the muffins are nicely browned on top and a tester comes out clean.