Jalapeño and fresh corn muffins #1 (experiment)

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I had extra sweet corn, so I thought I'd try making a fresh corn muffin. These turned out good, but not great. Also a little difficult to eat because they're not very structurally stable.

I used parts of this recipe, my blueberry muffin recipe and my jalapeño skillet cornbread recipes as inspiration.

Make 5 muffins. I know, that's a weird quantity. I thought it might make 6, but the quantity came up a little short.

2 oz. butter at room temperature (half stick)
1 tbsp. sugar
1 tsp. salt

1/2 cup cornmeal
1/2 cup all-purpose flour (unbleached)
1/2 tbsp. baking powder
4 oz. buttermilk (1/2 cup)
1 egg, beaten (if doubling, you can probably still use 1 egg)

1/2 cup fresh sweet corn kernels (1 ear)
1 jalapeño, minced


Cream together the butter, sugar and salt. I used my Kitchen Aid mixer, but it's easy enough to do by hand.

Add the second group of ingredients and mix.

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Cut the corn kernels off a cob of raw fresh sweet corn.

Mince a jalapeño pepper. I like things spicy, so I just stemmed it and minced the ribs and seeds as well. The end result didn't seem particularly hot to me, however.

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Fold the corn and jalapeño into the batter.

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Portion out into a muffin pan. I used paper muffin liners lightly oiled with spray oil, as well.

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Bake at 375°F for 20 minutes.

Remove the muffins from the muffin pan (I find a tablespoon works best) and cool on a wire rack.

I split one of the muffins horizontally so I could butter it for a snack, and you can see the structural problem. It's probably safer to leave it whole and butter the top.

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It was tasty, however.

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I froze the last 4 for later.

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