5/10/2016

Absolute Best Jalapeño Cheddar Corn Muffins, Ever


I may as well admit right here to an addiction for real fluff, as far as some (not all :)) of my reading goes.  What the hey, it's also called light entertainment.  Or the written version of daytime soaps I suppose.  Along those lines are some that feature food.  Such as Christine Wenger's Comfort Food Mysteries, of which my latest read was Diners, Drive-ins and Death.

Our plucky heroine owns, runs and cooks the graveyard shift at the Silver Bullet Diner, as well as renting out 11 vacation cottages by the lake, and investigating various murders in her spare time.  She's also in denial about her love for the local sheriff in his white Stetson and cowboy boots.  Trixie serves up Diner style, basic comfort food, and the books include some recipes at the end.

Mostly not my sort of recipes, but substitutions can always be made.  For instance the Potato-Cheese Soup sounded pretty good, in which I'm sure Velveeta cheese is not absolutely necessary.   Indeed,  I almost subbed out the creamed corn in these comfort food muffins.  But the can's ingredient list seemed okay, and I went with the flow.

And just saying, these muffins cannot be beat, or raved on enough.  Tender, moist and so flavorful, even comforting, though they weren't mentioned in the book. We get a twice monthly little coupon book with recipes included, from a local supermarket, and I was snagged by their Jalapeño White Cheddar Cornbread in the latest edition.  They looked like they might be good, though should have been called muffins, being that they're baked in a muffin tin.



 And I don't know why "white cheddar" necessarily;  what's that all about?  I would use what cheddar was on hand.  Also, the recipe called for a 12 oz. can of creamed corn.  Correct me if I'm wrong, but don't most come in 14 or even 15 oz. cans?  In the first place I very rarely even use canned veggies, and if I do we won't be tossing 2 oz..  For some reason though, I got things mixed up and thought I needed to add in an additional 2 oz.  Early dementia?  I cooked up 3 ears of fresh corn, had 2 with our dinner the night before and then cut the kernels off the extra ear to add in.  However, this just goes to show that changes, even accidental ones can be a good thing.  Way better than the original probably.


They have a layer of cheese and minced jalapeño in the center.  Then more muffin batter is added on top.

Jalapeño and Cheddar Corn Muffins
                Adapted from a recipe by Chef Adam Tabura at KTA

Ingredients
2 tbsp. butter, softened
1 cup all-purpose corn meal
1/2 cup all-purpose flour
2/3 cup milk
2 eggs
1/2 teas. salt
1/2 cup vegetable oil (I used olive)
1/2 cup onion, minced
1 14 oz. can creamed corn
1 ear fresh corn, steamed and kernels cut from cob
1 cup cheddar cheese, grated
1/4 cup jalapeño, minced

Preheat oven to 350F.  Grease a muffin pan with 2 tbsp. soft butter; set aside.

In a large mixing bowl, combine the corn meal, flour, baking powder, milk, eggs, salt and oil.  Then stir in the onion and corn.  Pour half of the batter into the prepared muffin pan.  Then place cheese and chilies on top, and next add the remaining batter to form a top layer.  Bake for about 35 to 40 minutes or until golden brown.


Check the muffins for doneness with a toothpick; when it comes out clean, your muffins are fully baked (do not overcook).  Let muffins cool before cutting and serve with butter.  Oh boy, just over the top delicious.  I served them at a ladies' lunch and they were very definitely a hit.  Shared with Beth Fish Reads for her Weekend Cooking meme.

And just as a wee P.S. with reference to  left-overs, if you have any, they keep much moister as muffins than cornbread in a big pan.  That has been my experience with cornbread anyway, that it doesn't keep all that well.

10 comments:

Mae Travels said...

That sounds really similar to a cornbread recipe I made yesterday, except I made it in a baking pan (which might be less fussy). I didn't want it to be spicy-hot so I used bell pepper, but I've made the recipe lots of times with the full jalapeno! I love cornbread with additions -- when corn is in season I do as you did with freshly-boiled kernels. Or frozen. Or vacuum packed. Like you, I shun most canned vegetables, but corn in a can is an ok ingredient for things like this, I think.

best... mae at maefood.blogspot.com

jama said...

You and Mae are on the same wavelength this week with cornmeal recipes. Love the addition of cheese and fresh or creamed corn to these muffins. They look delicious!

Margot said...

I also make a similar recipe to yours. It's rich with the cheddar, hot peppers and creamed corn. I occasionally make it in muffins but usually just bake it in my cast iron skillet. It's easier and gives a crispy bottom. Thanks for sharing your recipe.

Carole said...

Yummy looking muffins. Cheers from Carole's Chatter!

Beth F said...

Ha ha! I know what you mean about specifying the color of the Cheddar. Unless you're going for a certain look, I don't think it matters much. And I like that you didn't waste the extra creamed corn. I like the idea of baking cornbread in muffin tins.

Tina said...

I'm not a reader of cozy mysteries but some certainly have food recipes. I like the photo with the muffins in the before stage. Layering on that Cheddar, yes ma'am! I may have to try these this week.

(Diane) bookchickdi said...

Oh boy, my son would love those muffins. I'm going to pin this recipe to make for him.

Deb in Hawaii said...

Another cozy mystery series that I need to check out! The muffins look delicious--I'd love to be nibbling on one right now. ;-)

Nish said...

Those muffins look really good. So does that book-sounds like a sweet cozy mystery with a dash of romance, just my style :)

Vicki said...

I love Jalapeno Cheddar Corn Muffins but have never made them myself. I'm pinning your recipe.