From Anita's Kitchen to yours - CORN MUFFINS

Rosie makes Canadian Thanksgiving for our family and I make American for hers and I have had to make my own traditions- like serving it on Friday night instead of Thursday, incorporating Texas into Toronto and trying to make a main course as good as Rosie’s meatballs. There are two items that I feel have achieved the status of becoming Thanksgiving’s traditions for Rosie’s family:

ingredients

6 tbsp. canola oil
1 cup fresh corn (cut off the ear) or 1 can corn (drained)
2 TBSP. honey
1 green onion, sliced
1 jalapeno seeded and finely chopped
salt and pepper
1 cup yellow cornmeal
1 cup flour
1 1/4 cup jalapeno havarti cheese or plain havarti- grated
2 TBSP. sugar
1 TBSP. baking powder
1 cup buttermilk
1 large egg

directions

1
Preheat oven to 375
2
Heat 1 TBSP. oil in a medium pan, add corn and jalapeno, season with salt and cook over med.- high heat until corn is tender crisp- 2-3 minutes. If using canned- cancel this step.
3
In a large bowl, whisk the cornmeal, flour, sugar, baking powder and 1/4 tsp. salt and pepper (or less pepper). In a separate bowl, using a large spoon, mix the buttermilk and egg, add the honey, green onion, corn, oil, jalapeno, and cheese and mix- then add to the dry ingredients and mix until well blended.
4
Spoon into mini muffin tins and bake 8-10 minutes until tester comes out clean.

Source: Anita