1 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp baking powder
1-1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. pepper
1 cup buttermilk
1 stick melted butter
1 large egg yolk
1/4 cup corn, fresh or frozen, if canned drained and patted dry (I used the whole 14 oz can, I like it corny)
1 small jalapeno, seeded, deveined and finely diced (I used two small ones-me likes it spicy)
1/4 red bell pepper, seeded, deveined and finely diced (I minced up a trio of bell pepper from the salad bar)
1/4 c. of chopped green onion (this was not in the recipe but I had some to use up and it gave great flavor addition!)
2 Tbsp. cilantro (I omitted this, I would have had to purchase a huge bunch of it from the store to need just a small bit for this recipe)
Preheat oven to 400 degrees. Spray or line a muffin tin pan. Silcone ones would need neither.
In a large mixing bowl, whish together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough, the batter will be lumpy, and that's just the way it should be. Stir in the corn, jalapeno, red pepper and cilantro (if you add it). Divide the batter evenly amoung the muffin cups (I suggest using a ice cream scoop).
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold.