Ingredients

• 1 cup medium cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten
• 1 cup buttermilk
• 6 tablespoons melted butter or vegetable oil
• 1 cup corn kernels (from about 2 ears, or best-quality corn)
• 12 serrano chiles, roasted
• 1/4 teaspoon cayenne

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Instructions

1. Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.