Here's a quick and easy recipe for spicy jalapeno corn muffins. This recipe makes 12 muffins. If you prefer, you can bake the batter in a greased 9x13 baking pan, let it cool for 15 to 20 minutes after removing from oven and cut into squares. Preheating the pan before pouring in the batter gives the muffins a deliciously crispy crust.
Ingredients
1 package (8 1/2 oz) corn muffin mix
1 1/4 cups milk (whole, low fat or skim)
1 cup creamed corn
1 cup shredded cheddar cheese or cheddar-pepper jack blend
1/2 cup minced onion
1/2 cup chopped pickled or canned jalapeno peppers
2 eggs, beaten (or the equivalent egg substitute)
Olive oil or bacon grease for greasing the muffin pan
Optional: 1 to 2 tsp sugar
Optional: A few dashes of chili powder
Preheat oven to 400F degrees. Combine all ingredients in a large bowl and mix well to combine thoroughly. Grease muffin pan (or 9x13 baking pan) with olive oil or bacon grease, and place greased pan in preheated oven for 5 minutes. Remove pan from oven and pour mix into heated pan. Bake in 400F degree oven for 40 to 45 minutes or until an inserted toothpick comes out clean. Remove from oven and allow corn muffins (or corn bread) to cool for 15 to 20 minutes in pan before removing (or cutting into squares).
Zestfully yours,
Gloria
Carolina Sauce Company
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