Looking for something different for the bread basket on Thanksgiving? Give these a try.
This recipe is from the "Texas the Beautiful Cookbook".
If you don't have corn husks, bake them in paper muffin-tin liners or bake directly in the pan. They easily release from a teflon muffin tin.
12-15 dried corn husks
Boiling water, as needed
1 c. yellow or blue CORNMEAL
1 c. all-purpose FLOUR
2 Tbsp. SUGAR
4 tsp. BAKING POWDER
1/2 tsp. SALT
1/2 tsp. CUMIN SEEDS
1/4 c. VEGETABLE OIL
1 C. MILK
1 c. shredded PEPPER JACK CHEESE
1 c. CORN
1 c. chopped roasted POBLANO PEPPERS (canned or fresh)
6 Tbsp. PEPITAS
Preheat oven to 400 degrees.
Separate the corn husks and place them in a large bowl.
Add boiling water to cover and weight down with any heavy object that will keep the husks submerged.
Let soak until soft and pliable, about 15 minutes. Drain and pat dry.
Tear lengthwise into 2 inch wide strips. Set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and cumin seeds.
In another bowl, stir together the egg, vegetable oil, milk, cheese, corn, and chilies.
Add the egg mixture to the cornmeal mixture, stirring just until moistened.
Grease 18 standard muffin-tin cups, each about 2-inches in diameter.
Place 2-3 strips of corn husk in the bottom of each cup, crossing them and extending them upward 2-4 inches.
As you line each cup, carefully spoon in the batter, filling two-thirds full, ands sprinkle with the pepitas.
Bake until lightly browned and a toothpick inserted into the center comes out clean, 10-12 minutes.
Turn the muffins out of the pan and serve immediately.
These may also be made ahead and reheated in the oven.