Corn Muffins with Cheddar and Sweet Pepper Jam

Vintage harvest dishtowel sold separately

We normally don’t sweeten our cornbread too much. But these were the perfect blend of sweet and savory. Plus, they used up a jar of red pepper jam that was just languishing in the fridge waiting for someone to put it to good use.

Corn Muffins with Cheddar and Sweet Pepper Jam

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup pepper jam
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 beaten eggs
• 3/4 cup milk
• 1 cup grated cheddar cheese
• crack black pepper

Grease two 12-count mini muffin trays. Preheat oven to 425. Mix dry ingredients, leaving a well in the center of the bowl. In another bowl, mix eggs, jam and milk. Pour into well in dry mix and stir until incorporated. Add cheese and cracked black pepper. Stir until incorporated. Spoon into prepared pans. Cook for 15-20 or until a knife inserted in the center comes out clean.