Zesty Corn Muffins

These corn muffins bring some serious attitude to the bread basket.

Buttermilk keeps the crumb tender and tangy, while green chilies and shredded cheddar cheese fold in for pockets of heat and gooey, melty richness.

The soy flour is a smart addition that bumps up the protein without changing the flavor.

Mix the wet into the dry, stir gently, and they’re in the oven in minutes.

Warm from the pan, split open and slathered with butter, these muffins can hold their own next to a bowl of chili, a pot of soup, or a plate of barbecue.

Chef Tips

• Don’t overmix the batter; stir just until the dry ingredients are moistened. A few lumps are fine and will give you a more tender muffin
• Shred the cheddar yourself from a block for better melt and flavor compared to pre-shredded bags
• If using canned green chilies, drain them well so they don’t add extra moisture to the batter

Variations

• Jalapeno cheddar: Use diced fresh jalapeno instead of green chilies for a sharper heat
• Bacon corn muffins: Fold in 4 strips of crumbled cooked bacon along with the cheese