Cheesy Jalapeño Corn Muffins

Corn muffins and cornbread are high on my list of flavorful, satisfying foods. Add cheddar cheese and jalapeno peppers and this food jumps right to the top of my winter favorites.

These Cheesy Jalapeno Corn Muffins are quick and easy to make, using a packaged cornbread mix or making them from scratch. Sometimes I won’t touch a mix -- have to make everything from scratch. Other times, what the heck! Either way, Cheesy Jalapeno Corn Muffins are finger-licking-good (imagine butter dripping down your fingers after you slather it on a warm, fresh-out-of-the-oven corn muffin).

I’m glad I decided to make them when I did, ‘cause daughter was making homemade vegetarian lasagne--the America’s Test Kitchen way--and I was invited to dinner. I want to say, here and now in front of the world (well, at least my entire readership), that her lasagne was the best I’ve ever eaten. Not only that, it was the best food (not counting chocolate) that I’ve tasted in my almost-67 years of living!


The lasagne included parmesan, mozzarella and cottage cheeses, but that alone couldn’t account for the amazing taste of the sauce. Then I found out that the recipe called for heavy cream and lots of garlic. Garlic and I don’t agree, but what can I do when my daughter uses it in most every one of her mouthwatering recipes.

Back to the matter at hand, corn muffins ~


CHEESY JALAPENO CORN MUFFINS

Ingredients...

Start with your favorite cornbread recipe and add the cheese, jalapeno and green onion.
OR
1 (8-1/2 oz.) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted and cooled
1/3 cup milk (any - I used skim)

1 cup shredded cheddar cheese (the sharper the better)
1 small green onion (scallion), sliced
1 small jalapeno pepper, diced

1/8 tsp. salt (optional)


Directions...

1. Preheat oven to 375-degrees Fahrenheit

2. Mix up your favorite cornbread. OR, combine cornbread mix, egg and melted butter.

3. Add remaining ingredients and combine. Mixture will be thick and lumpy.

4. Place mixture in a greased muffin tin.

5. Bake 15 to 20 minutes (or as long as called for in your from-scratch recipe), or until corn muffins are golden brown.

About Jalapenos Peppers ~

Jalapenos are quite mild compared to habaneros and scotch bonnet peppers. But, they can be a problem, so keep in mind...

*If you have cuts, scrapes or other open wounds on your hands or fingers, be very careful about handling jalapenos. Wear gloves if you have to.

*Cut both ends from the pepper, then cut it in half lengthwise. Using a serrated spoon, scrape out the white membranes and the seeds.

*I used only 3/4 of my small jalapeno. I want to know it’s there, but not burn my mouth! How much you use really depends on how much heat you want.

*If you have a reaction to the pepper “juice” on your hands, mix table salt into warm water and soak & rub your hands for a few minutes.

*Keep your hands away from eyes, nose, ears and mouth when handling jalapenos. Again, if you have a problem, warm salt water is a solution.


About cornbread from scratch ~

Recipes abound for cornbread/corn muffins. They are all similar, but some use sugar, some do not. I prefer not to use sugar. It’s your choice, but if you’ve never made it before, try it both ways before you decide.

I love fall. I love winter. I love anytime of the year, like now, when the sun is shining and the air is cool, or cold. Corn muffins fit right in with cold weather foods like my daughter’s lasagne, chili, stew and homemade soups.


Leftover corn muffins? Slather on some peanut butter--oh, so scrumptious!

BTW, that’s a big hunk of cheddar cheese on the plate with the muffins.