Categories: Muffins, Side Dish

Ingredients

• 1 cup milk
• 1 cup cornmeal
• 1 1/2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup minced scallion
• 3 tablespoons jalapeno peppers, minced
• 1 cup shredded monterey jack pepper cheese

Directions

1. Preheat oven to 425°; heavily grease 12 muffin cups or 2 dozen cornstick molds.

2. In a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.

3. In a bigger bowl, whisk together the flour, baking powder, spices, and salt.

4. Beat the eggs and add to the cornmeal mixture with the oil.

5. Add the cornmeal and milk to the dry ingredients, stirring until just blended; don’t beat this batter or your muffins will be tough.

6. Fold in the scallions, jalapeno peppers, and 3/4 cup of the cheese.

7. Spoon the batter into the pan, filling each muffin cup 3/4 full.

8. If you are using a cornstick mold, fill each mold about 1/2 inch deep, spreading the batter so it completely covers the bottom of the mold.

9. Sprinkle the remaining cheese atop the muffins, and bake them for 18-22 minutes, until they are golden brown.

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