Corn and jalapeño muffins from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow cornmeal for white cornmeal.

  • aeader on October 24, 2020

    Made these to go with chili. Very tasty! Used 1 1/4 tsp dried jalapeno flakes in lieu of fresh. I appreciated that these were unsweetened, as I find a lot of cornbread recipes too sweet.

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