- 1/2 c. flour
- 1/2 c. cornmeal
- 1 1/2 teas. brown sugar
- 1/2 teas. baking powder
- 1/4 teas. salt
- 1/4 teas. baking soda
- Dash pepper
- 1 egg
- 1/3 c. sour cream
- 1/4 milk
- 1 tblspn canola oil
- 1 can whole kernel corn
- 1/2 to whole Jalapeno pepper, minced (wear gloves OR wash hands immediately after touching)
I was kind of spacey when I made this so, that is why the pictured doesn't have all the ingredients in it-sorry.
Ok, in a small bowl put in the first 7 ingredients
In another bowl mix up the egg,sour cream, milk and oil.
Pour this into the bowl with the dry ingredients...or the other way around if this bowl is bigger.
Stir them together until they are just moistened.
Chop up your Japapeno
Stir this and your corn into the wet ingredients
Spray your muffin pan with some grease
fill the cups 2/3 high with batter.
Bake at 400 for 14-16 minutes-when a toothpick comes out clean
Enjoy them with some mushroom corn chowda!