Sunday, December 26, 2010
Jalapeno Corn Muffins with Cheese
Cornbread is a southern staple. It goes great with soup, beans, greens. You name it and cornbread will accentuate any dish, especially any southern dish.
Sometimes I like to give my cornbread a 'lil kick and I add jalapeno peppers. Sometimes I want to add another flavor and in goes the cheese. When I'm feeling really comfort foodish , I will prepare Mexican cornbread with hot sausage, jalapenos,corn,onion and cheese.
I was preparing chili one evening and decided to make Jalapeno Corn muffins with Cheese. The muffins were the perfect companion with the chili. I crumbled some into the chili and I also dared to dip.
Here is my recipe:
Non stick cooking spray
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
2 tablespoons of additional vegetable oil or butter
1 1/2 cups Self rising corn meal ( I prefer yellow)
1 cup all purpose flour
1/4 cup sugar (sometimes I use it and sometimes I don't. It is truly an optional ingredient.)
2 large jalapeno peppers: seeded and veins removed (leave the veins in if you are really brave.)
1/2 onion diced
1-2 cloves garlic finely diced
1 cup shredded sharp cheese
Heat oven to 450 degrees.
spray muffin pan with non stick spray
In bowl, beat 2 large eggs, add milk, oil, corn meal, flour and sugar.
Mix until blended well.
In skillet add 2 tablespoons of oil or butter and heat. Throw in jalapenos,onion and garlic. Stir and cook until onions become soft.
Add pepper mixture to meal mixture , then add shredded cheese. Still until all ingredients are nicely incorporated.
Spoon into muffin pan, fill each cup 3/4 full
Bake 20-25 minutes until golden brown.