After trying out the Supriya's cornmeal dosa , the next thing on my list was Jalapeno Corn muffins from Kanchana's.
These are such wonderful treats and I just drooled over the very smell of it when it was baking!
I skipped the broccoli as I did have have them handy at home, but the rest being the same.
Here is the recipe..
Yellow cornmeal- 2½ cups
Bread or all-purpose flour-1 cup
Sugar- 2 Tbsp
Baking powder- 4 tsp
Non-fat dry milk- ½ cup or 1.5 cups non fat milk
Eggs- 3 nos at room temperature
Warm water (105–115°F)- 1½ cups
Cooking oil- ½ Cup
Cream-style corn-16 oz
Jalapeno chili peppers finely chopped- 4-6 nos. or 6-8 if using canned peppers
Grated sharp cheddar cheese-2 Cups
1 large onion grated
1.Preheat oven to 425°F
2.Grease two 12 cup pans or two 9″ × 11″ or 9″ × 9″ baking pans.
3.In a large bowl, stir together the cornmeal, flour, sugar, salt, baking powder, and dry milk.
5.Pour the batter into the muffin pans or baking pans if using and spread evenly with a rubber scraper or wooden spoon.
6.Bake for about 30 minutes at 425°F, until a wooden toothpick or metal skewer inserted into the center comes out clean.
The spongy super soft inside of the muffin was such a heavenly bite and taste is still lingering in my mouth!
I'm not a very great lover of sweet muffins, but these savory muffins are just the right bites!
Note: For a kids friendly version, just remove the seeds from the jalapenos to reduce its heat and thus making it enjoyable for kids too!