Made by Kathleen Nolan of Ojai, California
Preheat oven to 350
What you’ll need;
Corn Husks (to line muffin tin)
1 c. Corn Meal
1 1/2 c. plus 2 T. Flour
2 1/2 T. Baking Powder
1 t. Baking Soda
1 t. Kosher Salt
1/3 c. Butter (for cutting into dry ingredients)
1 c. Sour Cream
1/4 c. Honey
1 1/2 c. Buttermilk
6 ounces Sharp Cheddar Cheese, grated
1 fresh Jalapeño Pepper, finely diced
1 1/2 c. Frozen Sweet Corn, thawed (OR fresh if you have it)
Take dried corn husks & cut into uneven strips. Lay husks in a dish & cover with boiling water.
Soak husks until ready to line muffin tins. Dab dry before use.
In a large mixing bowl, combine dry ingredients;
In a separate bowl or Cuisinart, mix some of the wet ingredients;
Eggs, melted butter & honey. Mix well, then add the sour cream.
Using a pastry cutter, cut the un-melted butter into the dry ingredients.
Now add the wet bowl of goods to the dry & mix until all is moistened.
Now add the buttermilk & mix.
Fold into batter;
corn, cheese & Jalapeño.
Using a pastry brush;
lightly butter the bottom of the muffin tins & place 2 long strips of soaked corn husk crosswise & centered in each muffin cup. The husks should be long & uneven in each cup.
Using a large ice cream scoop ;
Place a scoop of batter into each cup, then add 1 t. Ojai Habanero Jelly to each.
Top off with batter, filling each cup to the rim.
Bake @ 350 for 20 minutes, or until golden brown.
2 T. spun honey whipped into 1/2 stick of unsalted butter
♥ Serve warm & enjoy!