How well I remember the cornbread Gary's mom made—it was mile-high, crunchy on the bottom, and moist and light in the middle. I tried throughout the years, without success, to make cornbread as good as hers, but mine was usually dry and crumbly—and it never browned nicely. My jalapeno cornbread muffins are a completely different take on my mother-in-law's family-favorite recipe, but they turn out wonderfully well for me time and time again. The canned corn ensures that my muffins stay moist. I need all the help I can get in the cornbread department, and I’m not ashamed to admit it.
Jalapeno Cornbread Muffins
1 ½ cups self-rising corn meal
1 cup buttermilk
½ cup vegetable oil
1 tablespoon sugar
½ cup onion, chopped
1 cup creamed corn
1/4 cup roasted red pepper, finely chopped
1 large clove garlic, minced
2-3 jalapeno peppers, minced
1 egg, lightly beaten
Mix all ingredients, and pour into greased 12-muffin tin. Bake for 20-30 minutes until nicely browned.
