Ingredients
- Muffins:
- 1 cup all-purpose flour
- 1 cup cornmeal I use a medium grind
- 1 tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk or acidified milk*
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons vegetable or corn oil
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels fresh frozen or canned (well-drained)
- 1 + ½ cups shredded Pepper Jack or sharp cheddar
- Chili:
- 2 tablespoon olive oil
- 1 large yellow onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- salt and fresh black pepper
- 1 pound extra lean ground beef
- 1 tablespoon chili powder
- ½ teaspoon paprika smoked or sweet
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano crushed between fingertips
- 2 cans 14 ounce petite diced tomatoes
- 1 can 14 ounce cannellini or kidney beans, drained and rinsed
- For serving:
- shredded Pepper Jack or sharp cheddar cheese
- sour cream
Instructions
Make the Muffins:
- Preheat the oven to 400°F. Generously grease a 12-cup muffin pan with butter or shortening or fit with paper cups.
- In a large mixing bowl whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together.
- In a separate bowl whisk the buttermilk, melted butter, oil, egg and egg yolk together.
- Pour the wet ingredients over the dry and mix gently with a spoon until combined - a little lumpy is OK.
- Stir in the corn and cheese.
- Use an ice cream scoop to fill the muffins cups just shy of the top.
- Bake 16 - 18 minutes or until a toothpick comes out clean. Cool in pan 20 minutes then turn out and cool completely on a wire rack.
Make the Chili:
- In a large Dutch oven or soup pot heat the olive oil over medium heat. Add the onion, pepper and garlic plus a couple pinches salt and pepper. Cook about 5 minutes, stirring often.
- Add the ground beef to the pot and break it apart as it cooks. When the beef is cooked through add the chili powder, paprika, cumin, oregano, 1 teaspoon salt and ¼ teaspoon black pepper. Cook 2 minutes, stirring often.
- Mix in the tomatoes and beans. Turn the heat up and bring to a simmer. Simmer 25 - 30 minutes, stirring often. Taste and season as needed.
Assemble the Muffins:
- Slice the tops of the muffins with a serrated knife. Scoop out the centers using a paring knife leaving about ½-inch border.
- Fill with hot chili, sprinkle the tops with a little cheese and a dollop of sour cream.
- *Add one tablespoon white vinegar or lemon juice to a liquid measuring cup and pour in milk to the one cup line, stir and let sit five minutes before using.
Nutrition
Serving: 1grams