1 c. all-purpose flour
1 ½ c. cornmeal or instant polenta
Scant ½ c. superfine sugar
1 TB. baking powder
½ tsp. salt
1 egg, slightly beaten
2 TB butter, melted
2 TB. olive oil
¾ c. milk
1 small red pepper, seeded and chopped
1 fresh green chili, seeded and finely chopped
8-oz. can corn kernels, drained
½ tsp. ground paprika
1. Preheat oven to 400. Grease 12 muffin cups.
2. Mix flour, cornmeal or polenta, sugar, baking powder and salt in a large bowl. In a separate bowl, mix together the egg, melted butter, olive oil, milk, red pepper, chili and corn. Pour corn mixture into the dry ingredients and combine.
3. Spoon batter into cups and dust lightly with paprika. Bake for 20 minutes or until well risen and lightly browned. Cool in pan 5 minutes and turn on wire rack.