Guajillo Jam With Toasted Corn Muffins

Guajillo Jam With Toasted Corn Muffins

Cinnamon Lime Guajillo Jam

20 soft dried Guajillo Chilis, destemmed, and seeded

3 cups sugar

Boiling water to cover

1 t cinnamon

1 T True Lime Powder

1/3 cup white vinegar

a dash of salt

 Put the chilis, cinnamon and lime powder in a large pot, cover with boiling water. Let soak for 2-3 hours.
Add the rest of the ingredients and boil on high 1-2 minutes then reduce it to medium and simmer till the syrup has reduced and then use an immersion blender to break the chilis up until a chunky jam. Simmer a few more minutes then pour into a sterilized jar, let cool, then refrigerate.

1 cup Flour
1-1/2 cup Corn meal
2 eggs
1 stick melted butter
2 t baking powder
1 cup fresh charred roasted corn
1 cup milk
salt
Sugar (optional)

Roast the cornmeal in a frying pan till its, browned, toasty and fragrant.
Let cool on a plate.

Preheat an oven 350oF
Grease a muffin tin.

Mix the cornmeal, flour and baking powder, in a bowl

Mix the wet ingredients in another bowl, then combine everything and then pour into the pan and bake for 25-30 mins


Serve with butter and the Guajillo jam