Chili Corn Bread Muffins

By bakers_delight85

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1 cup corn kernels
• 1 Tbsp. sugar
• 1 Tbsp. baking powder
• 2 tsp. ground chili powder
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 cup freshly grated Parmesan cheese
• 3/4 cup beer
• 2 large eggs lightly beaten
• 4 Tbsp. (1/2 stick) unsalted butter, melted
• 1 jalapeno chili, seeded and minced

Preparation

Step 1

Place an oven rack in the center of the oven and preheat to 400 degrees F. Line 7 muffin cups with paper liners or grease well.
In a large bowl, stir together the flour, cornmeal, corn, sugar, baking powder, chili powder, salt, baking soda, and cheese. Pour the beer, eggs, butter and jalapeno into another bowl and whisk together. Stir into the dry ingredients and mix until just moistened but still lumpy.
Fill the muffin cups to the top and bake for 20 minutes, until the centers are firm to the touch and the tops are very lightly browned.