Chili Corn Muffins

Ingredients

1 cup all--purpose flour

1 cup cornmeal

1 Tablespoon baking powder

1 egg

1 medium jalapeno chili pepper, seeded and diced

¾ cup whole milk

¾ cup cream corn

½ cup sour cream

½ stick salted butter, melted

½ cup grated medium cheddar cheese

1 teaspoon cumin

1 teaspoon salt

¼ teaspoon cayenne pepper

Instructions

Pre-heat oven to 350 degrees.  Generously muffin tins, or line with paper liners.  (I prefer to grease rather than use paper liners.

In large mixing bowl, combine flour, cornmeal, baking powder, cumin, salt and cayenne pepper.  Stir with whisk.  In another bowl, whisk egg; stir in sour cream, milk, melted butter, cheese, chopped jalapeno and cream corn.  Miz together.  Add dry ingredients and stir just until mixed.  Fill muffin wells almost to top.  Bake for 30 – 35 minutes.  Tester should come out clean.  Makes 12.