Saturday, April 9, 2011

Savory Corn Muffins for dunking in Chili or Stew...

Jalapeno Cornbread Muffins:

(Adapted from Janet and Greta Podleski's Crazy Plates Cookbook)

Fresh from the oven.

1 cup all purpose flour
1 cup yellow cornmeal
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1 can (14oz) cream-style corn
1/2 cup buttermilk (to create your own buttermilk combine 1/2 cup of milk with 1/2 Tbsp. of
             white vinegar or lemon juice. Let sit for 5 minutes. The buttermilk will look curdled,
             but that is the result you want)
1 egg
2 Tbsp. butter or margarine, melted
1/2 fresh jalapeno or 1 Tbsp. pickled jalapeno
(1) Preheat your oven to 375 degrees F. Spray a 12 cup muffin generously with a non-stick spray and set aside.
(2) In a large bowl, sift together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
(3) In a medium bowl, whisk together cream-style corn, buttermilk, egg, melted butter and jalapenos.
(4) Add the wet ingredients to the dry ingredients. Stir to combine.
(5) Divide batter among the 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin, comes out clean. Be careful not to over bake.
(6) Remove muffins from tin and cool slightly on a wire rack. Best served warm.

* Makes 12 Muffins
* Pairs well with Texas Style Chili

Nutritional Value: (Per Muffin)
Calories 147                                Carbohydrates 27.4 grams
Fat 3 grams                                  Fiber 1.3 grams
Saturated Fat 1.4 grams               Cholesterol 23.5 grams
Protein 3.5 grams                         Sodium 340.8 milligrams

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