Savory Corn And Pepper Muffins


1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal, preferably stone-ground
3 Tbsp Sugar
1 Tbsp Baking Powder
1 ½ tsp Chili Powder, or more to taste
1 tsp Sea Salt
½ tsp Baking Soda
¼ tsp Freshly Ground Black Pepper
1 Cup Buttermilk
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
1 Large Egg Yolk
¼ Cup Corn Kernels (add up to 3 Tbsp more if you’d like)-fresh, frozen or canned (in which case, they should be drained and patted dry)
1 Small Jalapeno Pepper, seeded, deveined and finely diced
¼ Red Bell Pepper, seeded, deveined and finely diced
2 Tbsp Finely Chopped Fresh Cilantro


Center a rack in the oven and preheat the oven to 400˚F.

Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.

Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels, jalapeno, red pepper and cilantro. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.