Preparation / Directions:
Preheat the oven to 400=B0.
Using shortening, grease 12 muffin cups or a 10-inch cast-iron skillet, if=
it is not well-seasoned.
Set aside.
In a large bowl, stir together the cormenal, flour, baking powder, salt=
and brown sugar.
In a medium bowl, whisk together the eggs, milk and melted and slightly=
cooled butter.
Stir egg mixture into cornmeal mixture.
Add the corn, cheddar cheese, carrot, onion and jalapeno pepper. Stir=
until thoroughly combined.
Evenly divide the batter between the prepared muffin cups, or pour into=
the prepared cast-iron skillet.
Bake for 30 to 35 minutes or until a wooden pick inserted in the center=
comes out clean.
Remove from oven and cook 5 minutes. Invert muffins and serve.
If using a cast-iron skillet, cut into 8 large pieces and serve from the=
skillet.
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