Jalapeno green chile corn muffins

For the Northwestern tailgate earlier this month, I attempted to contribute to the festivities and failed miserably. The cornbread tasted great, there just wasn’t enough of it.

I placed my puny loaf pan next to the enormous aluminum banquet trays, and I have a feeling it was greeted with deep suspicion. “What the hell is this tiny pan of cornbread doing in our ridiculously giant tailgate buffet? Is this some sort of trick? Is it poisoned??”

I have to say I don’t blame them. It was a slightly confusing sight. By the end of the tailgate there was just a paper-thin slice missing from the pan. I should mention that the Paces gobbled up the corn muffins I brought like skittles, so I know it wasn’t for lack of taste. Here’s the recipe. Tailgate at your own risk.

Jalapeno green chile corn muffins

You’ll need:

2 cups masa

2 1/2 cups flour

3 teaspoons baking soda

1/4 cup sugar

2 eggs

1 can green chile

1 cup corn kernels

1/2 cup sour cream

1/2 jalapeno, minced

2 cups milk

1 teaspoon cumin

1 teaspoon salt

1-2 cups cheddar cheese

Preheat your oven to 400 degrees. Mix all ingredients (minus the cheese) and pour into a greased pan (cupcake, loaf or cake pan).

You know I used my beautiful mixer.

Pour the batter in the pan or cupcake tin and sprinkle with cheddar. Bake for 20-50 minutes (depending on the pan you use) or until a toothpick comes out clean.