Corn bread muffins are a satisfying choice at any time, but go particularly well with any sort of saucy dish like chili or stew.
Grease your muffin tin or use those cute paper thingys. Heat your oven to 350 degrees.
Then in a mixing bowl add:
- 1 cup corn meal
- 1 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp brown sugar
Stir those with a whisk making sure they are well blended. Then add:
- 1 egg
- 1 /2 tin of corn nibblets
- 2 chopped green onion ( white parts only)
- 1/4 cup chopped jalapeno ( or other pepper)
- 1 cup of milk
Mix well till you get the consistency of thick soup. Add a little more milk if needed.
Fill the muffin tin, each one about 3/4 full.
Bake for 20 – 30 minutes in the middle of the oven. Done when the tooth pick comes out clean.