Last weekend I went to a “Tres De Mayo” potluck and brought these lovely Jalapeno Corn Muffins as my contribution to the potluck spread. I adapted this Green Chili Cornbread recipe that I found on one of my favorite food blogs called Simply Recipes (if you haven’t already, you should really check it out). In order to make it slightly more health conscious, I swapped the all purpose flour and used whole wheat instead. I also substituted some of the milk with nonfat half and half.

And as fate would have it, I accidentally bought canned jalapenos instead of green chilis. I didn’t realize it until I had already dumped the whole can in the batter. It turned out awesome and everyone LOVED them.

Jalapeno Corn Muffin RecipeMakes 12-14 muffins

Preheat oven 400 degrees.
1 cup plus 2 Tbsp cornmeal
1 cup whole wheat flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 Tbsp baking powder
1/4 cup sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup sour cream
2 eggs
1 cup milk
3/4 cup nonfat half & half
1 7-ounce can chopped jalapeno
1 cup frozen sweet corn – thawed
1 cup shredded sharp cheddar

1. In a large bowl, mix the cornmeal, whole wheat flour, salt, baking soda and baking powder.

2. In a separate bowl, cream butter and sugar till blended. Beat eggs and sour cream into the mixture.

3. Add the milk, half & half, dry ingredients a third at a time – alternating wet and dry.

4. Drain jalapenos. Stir corn, jalapenos and cheddar into batter. Fill cupcake liners 2/3 full.

5. Bake for 25-30 minutes until center springs back when pressed down.

Let cool completely before serving.

*****

To round things out, I also made this Black Bean Salad for the party (also from Simply Recipes). I didn’t adapt this recipe at all. It’s vegan and so very delicious. Mmmm …