Black Pepper Corn Muffins

11:07 PM

Black Pepper Corn Muffins, Southern cornbread muffin using creamy corn folded into self-rising cornmeal and coarse ground black pepper with eggs, and a small amount of buttermilk to bind it all together.

Many a meal when I was a girl growing up consisted of a plate of summer vegetables and cornbread. Some people think that this meal is a poor man's meal, but for us, it was spectacular. Add some sliced garden tomatoes and garden onion, a little chow chow (a southern relish) and we were in heaven.

These muffins inspire fried cabbage, collard greens, black-eyed peas, and fried okra. Whew... now, I need a glass of sweet iced tea.

Black Pepper Corn Muffins

2 cups self-rising cornmeal
1 tablespoon coarse ground black pepper
2 tablespoons sugar (optional but recommended)
2 eggs, slightly beaten
1 1/2 cups creamed corn (homemade or canned)
2 tablespoons melted bacon grease, cooled (or vegetable oil)
1/2-1 cup buttermilk
12 slices jalapenos

Preheat oven to 400 degrees F. In a medium bowl, add cornmeal and black pepper; mix.

Add eggs, cream corn, bacon grease, and 1/2 cup of milk; stir together being careful not to overmix.

Spray non-stick cooking spray in each well of a 12 cup muffin tin coating it.

Scoop batter evenly into each well of the muffin tin and then place a jalapeno on top of the batter.

Bake 20-25 minutes or until golden brown and the center is done. Transfer to a cooling rack for 5 minutes before serving.