Sunday, March 19, 2017

Corn and Jalapeño Muffins




Somebody at church made the most tasty cheese and jalapeño biscuits.  I wanted to sit down and eat the entire plate of them.  They were cheesy but not too much and they had a bit of a bite but not so much that it puckered my lips.  Sadly, I couldn't eat all that were on the platter but I sure wanted to do it.  That is what sent me on a quest to find a recipe for a cheesy jalapeño muffin!  It sounded like a good idea, right?

There are times when something sounds really good but it just doesn't come together.  I was disappointed.  This recipe sounded really good and they were but just not close to what I had tasted at church.  Basically, I selected a jalapeño that had absolutely no kick!  I had cheesy, I had the corn, they did pass....but there was no kick....I wanted the kick....

Since I was taking them to a friend's I had wanted them be a little more impressive!  As it goes, her son snatched up a couple as he was going out the door. The next day he sent a picture of the breakfast casserole he had made using the muffins.  Now that, sounded really good!

Corn and Jalapeño Muffins
adapted from New York Times Cooking

Yield: about 12 large muffins or 36 mini muffins

6 Tablespoons unsalted butter
1 cup frozen corn kernels, thawed
1 jalapeño, finely chopped
Kosher salt
Fresh ground black pepper
1 cup all purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs, beaten
1 1/2 cups buttermilk
3 ounces grated cheddar cheese

Preheat oven:  400° F.

Melt 2 Tablespoons butter in a skillet over medium heat.  Add the corn kernels and the jalapeño and cook for 2-3 minutes.  Season with salt and pepper.  Set aside.

Place 4 Tablespoons of butter in a glass bowl.  Melt the butter in the microwave, about 30-45 seconds.  Watch it closely.

In a medium bowl, mix together the flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt.  Beat in the eggs and buttermilk to make a thick batter.  Fold in the corn kernels, the jalapeño and melted butter.  Stir in the shredded cheese.

For large muffins, fill muffin papers 3/4 full with batter.  Bake about 12 minutes.  Test the muffins with a toothpick before removing from the oven.  (If you prefer, muffins may be baked in a well buttered muffin tin.)

For mini muffins, place about 1 1/2 Tablespoons batter in each section.  Bake about 10 minutes, until golden. Check for doneness using a toothpick.

PRINTABLE RECIPE


They may not have been the jalapeño muffin of my dreams, but,
they sure didn't last long!

I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage.

5 comments:

  1. These look fantastic and a perfect compliment to chili or any soup!

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  2. Kate, We love jalapeno corn muffins, with or without the cheese. We do like a bit of a bite from the jalapenos but a warm corn muffin, with or without heat, is hard to beat! Take Care, Big Daddy Dave

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  3. Hi Kate,
    We will love your Corn and Jalapeno Muffins they look awesome! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  4. Yes these sound like a great idea! I could eat a whole pile of these myself. Delicious!

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  5. These sound good even if they weren't quite what you were hoping for. You never know with jalapeños…sometimes they are super hot and some are more like a green bell pepper. I always cut off the tip and taste, that way I can adjust how many to use in a recipe. I'm wondering, are you going to try and get that biscuit recipe from whoever brought them to church?

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