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Sour Cream Jalapeño Corn Muffins




Source of Recipe


Internet


List of Ingredients




1 1/2 cups yellow corn meal
1/2 cup all-purpose flour
1 tbs sugar (or more if you like it sweeter)
1 tbs baking powder
1 tsp salt
2 large eggs
1 cup sour cream
1 to 1 1/2 tsp minced, seeded, fresh jalapeño pepper (opt)


Recipe



Heat oven to 350º. Grease muffin cups, or use paper or foil baking cups (I use a 10" cast iron skillet that is heating in the oven while I mix up the batter, this is important if you are using cast iron).

Thoroughly mix corn meal, flour, sugar, baking powder and salt in a large bowl (using a whisk is very efficient).

Beat eggs and sour cream with a whisk in a small bowl. When smooth, stir in jalapeño, if using. Pour over flour mixture. Fold in with a rubber spatula until well blended (folding is the key word); batter will be very stiff.

Scoop batter into muffin cups (or pour into hot skillet and smooth to edges). Bake 20 to 25 minutes, or until firm to the touch in the center (I usually start checking at 20 minutes for the skillet, it's done when tester comes out dry). Let cool 5 minutes in pan before turing onto rack to cool.