1 ½ cup Tio Pablo Masa Harina
½ cup flour (or corn starch for gluten free)
1 Tbl sugar
2 tsp Tio Pablo Red Chilpotle Salt
2 tsp baking powder
1 cup grated tasty cheese, plus ¼ cup to top
Kernels from 1 ear of corn (frozen okay)
1 fresh jalapeño, thinly sliced (or use 10 slices of La Morena Nachos Jalapeños)
1 cup milk
50g melted butter
Preheat oven to 175°C and place 12 muffin paper liners into a muffin tray.
In a large bowl, mix through all dry ingredients and then stir through the cheese, corn and jalapeños.
In a separate, smaller bowl, whisk through the milk, eggs and butter. Pour the wet ingredients into the dry and mix through thoroughly.
Spoon batter into the muffin liners and sprinkle extra cheese on top. Bake for 25-30 minutes or until golden and cooked through. Serve warm.