Cornmeal muffins with pan roasted jalapenos


  1. 1 tsp vegetable oil
  2. 2 jalapenos chiles, seeded, deveined
  3. 1 1/4 cups yellow cornmeal
  4. 3/4 cup all purpose flour
  5. 2 tbsp sugar
  6. 1 1/2 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1/2 tsp salt
  9. 2 eggs beaten
  10. 1 cup buttermilk
  11. 1/2 cup sour cream
  12. 1/4 cup unsalted butter, melted


  1. Heat oil in small skillet over medium heat until hot. Add chiles; cook and stir 2 minutes or until softened and beginning to brown. Remove chiles; cool. Finely chop.

  2. Heat oven to 400°F. Grease bottoms of 12 muffins cups or line with paper liners. Whisk cornmeal, flour, sugar, baking powder, baking soda and saltin medium bowl until well blended. Combine all remaining ingredients in large bowl. Stir cornmeal mixture into buttermilk mixture just until dry ingredients are moistened. Gently stir in chiles.

  3. Spoon batter into muffin cups. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pan. Serve warm or at roon temperature.

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