Sweet Black Pepper Cornbread Muffins

Sweet Black Pepper Cornbread Muffins

The next time you're servin' up some chili whether its Texas Red, Turkey-White Bean, or El Cid's version  you really should whip up a batch of these. It's taken me quite a while to come up with just the right combination of ingredients. These are moist from sour cream, buttermilk and melted butter, a little sweet from the added sugar and have loads of corn flavor from the meal and creamed corn. As muffins or a traditional bread these are a winner every time! I have been known to put some shredded cheddar cheese in these as well. Enjoy!


PS: I just did a batch using those candied jalapenos I posted last week instead of the green chilies and oh my goodness! Talk about turning up the volume!!! Holy Smokers was that a stroke of creativity and some genius!


Recipe: Sweet Black Pepper Cornbread Muffins
Makes 16 regular sized muffins

Ingredients
1.5 cups corn meal
1/2 cup flour
1.5 teaspoons baking powder
1 scant teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar (more or less to taste)
3/4 cup sour cream
1/2 cup buttermilk
8 ounce can cream style corn
3 eggs
1-2 small cans of mild green chilies (optional)
6 tablespoons unsalted butter, melted
Lots of fresh ground black pepper


Directions
Preheat oven to 375 degrees. Grease muffin tins and set aside. In a medium bowl, combine dry ingredients. In a large bowl, combine remaining wet ingredients. Pour dry ingredients into wet and stir until just combined. Spoon into muffin tins and sprinkle tops with black pepper. Bake for approximately 22 minutes depending on your oven.