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 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