Saturday, October 17, 2009
buttered jalapeno corn muffins
i love cornbread. but i'm picky about it. i don't like corn kernals in it. i don't like it when it's mushy or soft. i don't want it to be overly sweet or not sweet at all. to be honest, i like jiffy corn bread mix and whole foods jalapeno cornbread and not much else.but i feel shame in buying a jiffy boxed product when i have free time and the necessary ingredients...and i want to kick whole food's face in. so i've been left searching for a recipe that's not too complicated (remember jiffy?) but fits the taste bill, too.
sorry...blurry pictures...
i found the perfect combo in a recipe from "the bread bible" by rose levy beranbaum. i've been scouring this book for my upcoming bread baking endeavors and can't wait to try other recipes based on the success of these muffins.
quintessential corn muffins with jalapeno (adapted from the bread bible)
1/2 c stone-ground cornmeal
1/2 c plus 1/2 tbsp all-purpose flour (recipe calls for bleached, i had unbleached)
2 tbsp plus 2 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1 egg
2/3 c sour cream
2 tbsp unsalted butter, melted and cooled
2 tbsp canned jalapeno, drained and chopped
1. preheat oven to 400F
2. whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt
3. in a small bowl whisk egg and sour cream
4. stir egg mixture into dry ingredients until moistened
5. fold in melted butter until incorporated; batter will be lumpy
6. dredge jalapeno in a bit of flour
7. fill 6 lined muffin tins with a scoop of batter, top with a few jalapenos, and cover with a tablespoon more batter
(each should be filled almost to the top; fill empty muffin tins halfway with water)
8. bake muffins for 15- 18 minutes until tops are golden and toothpick inserted comes out clean
9. cool top side up on a wire rack
now i know it said to cool, but a warm corn muffin with melted butter? yeah, not cooling that opportunity. plus, i needed it for pictures!
quintessential corn muffins with jalapeno (adapted from the bread bible)
1/2 c stone-ground cornmeal
1/2 c plus 1/2 tbsp all-purpose flour (recipe calls for bleached, i had unbleached)
2 tbsp plus 2 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1 egg
2/3 c sour cream
2 tbsp unsalted butter, melted and cooled
2 tbsp canned jalapeno, drained and chopped
1. preheat oven to 400F
2. whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt
3. in a small bowl whisk egg and sour cream
4. stir egg mixture into dry ingredients until moistened
5. fold in melted butter until incorporated; batter will be lumpy
6. dredge jalapeno in a bit of flour
7. fill 6 lined muffin tins with a scoop of batter, top with a few jalapenos, and cover with a tablespoon more batter
(each should be filled almost to the top; fill empty muffin tins halfway with water)
8. bake muffins for 15- 18 minutes until tops are golden and toothpick inserted comes out clean
9. cool top side up on a wire rack
now i know it said to cool, but a warm corn muffin with melted butter? yeah, not cooling that opportunity. plus, i needed it for pictures!
and i'm glad i sliced into that muffin. it was perfect! barely sweet, fine crumb that was not too dense or too soft, a perfect domed top, and bits of jalapeno to amp up the flavor. husband and i polished these off in two days, happily. they are quick to make (almost as easy as jiffy) and taste better than whole foods. winner!
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3 comments:
Ahh! Chicken sister! Why for you move? I miss you and my foodie friend! Did you see the cider doughnuts on Smitten?? Nom!! Your kitchen looks great! Bright and airy! I hope all is well. Let's catch up soon when the dust finally settles.
These look amazing. The jalapeno addition sounds great (hubby loves spicy food). I'm glad I found your blog because I need to stop at the store and pick up some ingredients, but my book's at home :o) So, really glad you posted the recipe! Thanks!
hmmm, Loved IT! I too enjoy a non-sweetened, non mushy cornbread muffin. So yummy!!!
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