Spicy Cheddar Corn Muffins

These were really quite outstanding. Excellent with a big pot of chili, or as a mid-morning snack. Warm is best - hot from the oven is the way to go if possible, but a few seconds in the microwave ought to do it once they've cooled completely.

Spicy Cheddar Corn Muffins

Makes 12 regular sized muffins

1 ½ cup all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ to 1 teaspoon cayenne
¼ teaspoon dried oregano leaves
1 ¼ cups shredded sharp cheddar cheese
½ cup fresh corn kernels*
2 serrano chiles, one finely chopped, one sliced into seedless rings
¼ cup melted butter
2 large eggs
¾ cup milk

Preheat oven to 425° F. Lightly spritz 12 regular sized muffin cups with canola oil.

In a large mixing bowl, combine flour, cornmeal, baking soda and baking powder, salt, herbs, and cheese. Short strands work best; toss the cheese well to keep the strands from clumping.

In another bowl, mix together the melted butter, eggs and milk. Stir in the chiles and corn kernels. Pour into a well in the centre of the flour mixture and fold together until just moistened. Do not over mix; the batter will be very thick and should not be completely smooth (but it should not have big clumps of flour).

Spoon the batter into the muffin cups. Bake on a centre rack for approximately 20 minutes, or until muffins are golden and toothpick inserted in the center comes out clean. Remove to a rack to cool or serve warm.

* You can use frozen corn kernels that have been rinsed well under hot water and thoroughly drained.

** Want a meaty variation? Add cooked, crumbled bacon.