These easy corn muffins are studded with bits of chopped jalapeno for just a little bit of heat. Serve them alongside chili or a Southwestern-style soup.

Yield: Makes 12.



  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (2%)
  • 1/4 cup canola oil
  • 1 large egg
  • 3/4 cup frozen kernel corn, thawed
  • 2 tbsp finely chopped red bell pepper
  • 1 tbsp finely chopped jalapeno pepper


  1. Preheat natural gas barbecue on medium heat, with a brick directly on the grid, for 10 - 15 minutes.
  2. Combine cornmeal, flour, sugar, baking powder and salt in a bowl.
  3. Whisk together milk, oil and egg until well blended.
  4. Pour wet ingredients into dry ingredients and stir just until combined.
  5. Gently fold in corn, red pepper and jalapeno pepper. Spoon mixture into paper-lined muffin cups.
  6. Place muffin pan on brick. Bake, with lid down, over medium heat until a cake tester inserted into the centres come out clean, 20 - 25 minutes. Turn pan occasionally to ensure even cooking. Muffins may also be baked in a 400°F oven for 20 - 25 minutes or until muffins test done. Serve warm.
Nutritional analysis per serving:

150 calories, 5.7 g fat, 3.2 g protein, 21.7 g carbohydrate, 0.9 g fibre, 205 mg sodium

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.