Updated Jan 7, 2016Chatelaine
- PREHEAT oven to 425F.
- WHISK cornmeal and flour with baking powder, salt and jalapenos in a medium bowl. Stir in cheddar and fresh corn kernels. Beat egg with melted butter and milk in a small bowl. Stir into cornmeal mixture just until combined.
- SPOON into a lightly oiled mini muffin tin. Bake until golden, 10 to 12 min. Serve warm.
How to remove corn from the cob