I served those muffins alongside my tex mex chili and they were a perfect sidekick for the meal. I love the texture of the corn and the added kick of flavor from the scallions and jalapeño. Serve these muffins with a little honey compound butter. They would taste great as well with eggs in the morning.
Yield 12 muffins
1 3/4 cups fine corn flour or very finely ground cornmeal
1 1/4 cups all-purpose flour ( I love bobs red Mill Pastry flour)
1/2 cup sugar
2 tablespoons honey
1 1/2 tablespoons baking powder
2 teaspoons kosher salt
2 large eggs
1 3/4 cups buttermilk
1 stick unsalted butter, melted and slightly cooled
1 cup thawed frozen corn kernels
1/4 cup finely chopped scallions
1 jalapeño, very fine dice
Preheat the oven to 350°. Line a 12 cup muffin tin with liners. In a large bowl, whisk the corn flour, flour, sugar, baking powder and salt together. In a large measuring cup, whisk the eggs, buttermilk, honey, and melted butter until smooth and well incorporated. Stir the wet ingredients along with corn, scallions and jalapeño into the dry until ingredients until incorporated. Distribute the batter into the prepared muffin cups. Bake muffins for about 15-20 minutes, until a toothpick inserted in the center of the muffin comes out clean. Allow the muffins cool slightly before removing from muffin tin and cooling on a rack. Allow to col an additional 10 minutes or so before enjoying with honey compound butter or on their own.