South African Corn Bread Muffins
Corn bread is eaten all over the world, with each country having their own variation. This recipe is specifically South African. What makes this unique to Africa is the use of smoked paprika and basil.If you don't have muffin pans, this can be made in a loaf pan or a 10" cake pan. Make sure the pans are greased with butter. Adjust the cooking time to 40-45 minutes.
Equipment
- muffin pan
Ingredients
- 2 cups corn, drained of water
- 1 cup flour
- 3/4 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp sugar
- 3/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 2 tbsp fresh basil chopped
- 1 tsp smoked paprika
- 4 tbsp melted butter
- 12 slices jalapeno
Instructions
- Preheat your oven to 350 degrees.
- In a food processor, pulse the corn, basil, and melted butter coarsely.
- In a medium sized bowl, mix together flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt.
- Whisk in sour cream, milk, and beaten eggs.
- Mix in the corn mixture.
- In a well greased muffin pan, evenly distribute the corn bread batter.
- Place 1 slice of jalapeño in the center of each muffin. Bake for 15 minutes.
- Pull out of oven and let rest for 10 minutes.
- Carefully lift out of the muffin pan and let rest on a cooling rack for an hour. Serve with lots of butter. Green butter.
