Cheddar-Chive Corn Muffins

By danyell923

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup stone-ground cornmeal
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 4 ounces extra-sharp cheddar cheese, shredded (1 1/4 cups)
• 1/4 cup chopped chives
• 1 cup milk
• 1 large egg, lightly beaten
• 1/4 cup canola oil, plus more for brushing
• 2 jalapeños
• 8 ounces cream cheese, softened
• 1/4 cup hot pepper jelly

Details

Servings 12
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400° and spray a 12-cup muffin tin with baking spray. In a medium bowl, whisk the flour and cornmeal with the baking powder, sugar and salt. Lightly stir in 1 cup of the cheddar cheese and the chives.

In a small bowl, whisk the milk with the egg and the 1/4 cup of canola oil. Fold the liquid ingredients into the dry ingredients just until evenly moistened. Spoon the batter into the muffin cups. Sprinkle the tops with the remaining 1/4 cup of cheddar cheese. Bake for 22 to 25 minutes, until the muffins are springy and golden. Let the muffins cool for 5 minutes, then turn them out onto a rack to cool.

Meanwhile, brush the jalapeños lightly with oil and roast directly over a gas flame or under the broiler, turning, until lightly charred, about 5 minutes. Transfer the chiles to a bowl, cover with plastic wrap and refrigerate to cool slightly, about 5 minutes.

Peel, seed and finely chop the jalapeños. Mix them with the cream cheese and pepper jelly. Serve the muffins with the pepper jelly cream cheese.