Ingredients
1-1/2 cups yellow cornmeal1-1/4 cups all-purpose flour2 tablespoons sugar1 tablespoon baking powder1 teaspoon salt1 teaspoon ground cumin2 eggs1 cup fat-free milk3 tablespoons butter, melted2 tablespoons minced fresh cilantro1 can (8-3/4 ounces) whole kernel corn, drained1/2 cup chopped sweet red pepper1/2 cup chopped seeded jalapeno peppers
Preparation
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
