Recipe information
Yield
Makes 12 muffins
Ingredients
1
/3 cup dried black-eyed peas
1
1/4 cups yellow cornmeal
3
/4 cup coarsely grated sharp Cheddar (about 3 ounces)
1
/2 cup all-purpose flour
1
tablespoon sugar
1
tablespoon baking powder
1
1/2 teaspoons salt
3
/4 stick (6 tablespoons) unsalted butter
2
pickled jalapeño chiles
3
/4 cup plus 2 tablespoons whole milk
1
large egg
2
tablespoons chopped fresh flat-leafed parsley leaves
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Preparation
Step 1
Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
Step 2
Preheat oven to 425°F. and butter twelve 1/3-cup muffin cups.
Step 3
In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt. Melt butter. Wearing rubber gloves, seed and mince jalapeños. In a small bowl whisk together butter, jalapeños, milk, and egg. Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).
Step 4
Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.