This is an cornbread true to Southern roots: its salty, and even though it has sweet creamed corn, its not sweet, just incredibly moist. The aleppo pepper gives it a tiny bit of fire and the sharp cheddar adds some salt – all of which makes these perfect for the Juniper Beef Stew or any rich dish.
ALEPPO CHEDDAR CORN MUFFIN, makes 12 jumbo muffins
- 2 cups corn flour
- 1.5 teaspoon salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allepo pepper
- 2 tsp sugar
- 1 can creamed corn
- 4 eggs
- 2 T olive oil
- 1/2 cup milk
- 1 cup sharp cheddar, grated
- 400 degree oven
Preheat oven to 400º
Sift the dry ingredients into a large bowl. Combine wet ingredients into dry. Do not over stir, just until ingredients are incorporated.
Bake for 15 min.
These freeze great!
*Photo credit : Ben Teo
