Super light and extremely delicious, Jalapeno Corn Muffins are the perfect accompaniment to soups and chilies. Made with corn, cornmeal, buttermilk and butter, what's not to love?
Lightly coat a 12-hole muffin tin with non-stick cooking spray. Set aside.
Slice one jalapeno into 1/4 inch slices to garnish the top of the muffins. (Optional) Remove the seeds from the second jalapeno and finely chop. Set aside.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the canned cream style corn, canned diced green chilies, diced jalapeno, buttermilk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix until well incorporated.
Divide the batter among the 12 muffin tin holes. Top each with a slice of jalapeno. (Optional)
Bake for 20 minutes. Remove from oven and allow to rest for 5 minutes before removing from muffin tin. Serve warm.