Corn and Jalapeño Muffins

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

Ingredients

  • 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
Read the whole recipe on A Spoonful of Thyme