DG's Corniest Corn Muffins, Kicked Up!

I live with guilt, dear readers. I guess I'm not as cynical and jaded as I pretend to be. Currently, I feel guilty about taking this long to put up this recipe for cornbread muffins, when I clearly mentioned that they are the perfect partner to the Go-T0 Beef Chili in my previous post. That was days and days ago. You are all a resourceful bunch, and I'm sure a lot of you already have your own cornbread recipes to fall back on - BUT what if there was a blogger out there like moi? Someone who relies on the generosity of others to fulfill their foodie ambitions? What if someone out there is waiting on pins and needles to make this honest-to-goodness wonderful chili and cornbread combo, but cannot because I haven't been able to get off my lazy ass and post the second half of it?!

For those precious few, rest assured that I was wallowing in guilt.

Not anymore though. Because here it is, folks. The credit for this goes to the indomitable Dorie Greenspan, as this recipe is the very first one in her classic cookbook Baking: From My Home To Yours.

I suffer in the same way that Ree, The Pioneer Woman, does when she has a lone jalapeno lying in her fridge - I must use it pronto or else!

Corniest Jalapeno-Cornbread Muffins
Makes 12

Click here for printable recipe

Ingredients:
1 cup AP flour
1 cup yellow cornmeal, preferably stone-ground
6 tbsp sugar
1.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tbsp unsalted butter, melted and cooled
3 tbsp oil
1 large egg
1 large egg yolk
1 cup corn kernels (if using frozen or canned, drain & pat dry)
1 jalapeno pepper, deseeded & finely chopped

Method:
1. Preheat oven to 400 F. Butter or spray the 12 molds of your regular sized muffin pan.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.

3. In another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together. Pour over the dry mixture, and quickly but gently stir to combine.

4. Stir in the corn kernels and jalapeno. Divide the batter evenly among the muffin cups.

5. Bake for 15-18 mins. Transfer the pan to a rack to cool for 5 mins before popping out each muffin from its mold. Serve these warm or at room temperature, with or without butter.

These rose more than the ones in DG's cookbook. Mine look like mini volcanoes ready to erupt with corny goodness. And that was the corniest line I've ever typed.

Verdict: Fresh from the oven, these are almost impossible to resist. I ate two right off the bat. The jalapeno leaves a lingering heat on your tongue that is soothed by the sweet butter you can slather on these things. I'd make these for breakfast too, but perhaps leave out the jalapeno, so that I can also put jam on them. They take less time to make in the morning than biscuits, and are really fool-proof. They keep well in the fridge, in an airtight container, for a few days, but obviously lose their crispy edges. If you're lazy like me, just zap them in the microwave OR to bring the crispiness back, warm them in the oven or toast them.

Adorned with a squidge of buddah.

Or pair them with that sexy chili I told you about.

This has been cathartic. I have now been cleansed of my guilt. I no longer have to punish myself. After all, I am writing this before eating any breakfast. And missing the beginning of "Live With Regis & Kelly". Must go remedy both situations right now. Especially breakfast.