Thursday, September 1, 2011

Recipe Of The Day: Jalapeno Cheddar Muffins


Something that no meal is complete without is a good muffin or biscuit.  September is National Biscuit Month and we figured lets put a little spice into what we love so much and ses how it plays out. Turns out these biscuits are damn good and have people emailing us all the time for he recipe after we make them for one our backyard BBQs.

As you should know The Supreme Plate are fans of all things spicy and these lovely biscuits are not your moms bland Bisquick biscuits from your younger days.
I think its time for us to start working on The Supreme Plate Cookbook. what ya'll think?

Either way enjoy this recipe with any dish that needs a good muffin to soak up some juice as well as add a needed kick of heat.
Enjoy!
Ingredients:
5 TBS Unsalted Butter (melted & cooled)
1 TBS, Unsalted Butter (softened for brushing muffin cups)                 
2 cups Cornmeal (preferably stone-ground)
1 tsp Kosher Salt
1 tsp Baking Powder
½ tsp Baking Soda
¾ cup  Whole Kernel Corn (thawed)
1 ¼ cups Buttermilk (well shaken)
1 large Egg
1 ¾ cups Cheddar Cheese (5 ¼ oz. grated & divided)
2 large Jalapenos (sliced into rounds)
1 large Jalapeno (deseeded & finely diced)
1 tsp Vegetable Oil

For jalapeño butter:
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds

Equipment: a muffin pan with 12 (½ -cup) muffin cups

Directions:




Preheat oven to 425°F with rack in middle.
Heat 1 tsp of veg. oil in a non stick skillet.
Saute the large jalapeno that was finely diced and set aside to be added into biscuit mixture.

Brush muffin cups with softened butter.
Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined.
Add in sautéed Jalapenos
Stir in 1 ½ cups cheese.
Divide batter among muffin cups and sprinkle with remaining ¼ cup cheese.
Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. 
Turn out onto a rack to cool. 
Serve warm or at room temperature.
Garnish w/ Jalapeno Rounds

Make jalapeño butter while muffins bake: Stir together butter, jalapeño, and ¼ teaspoon salt. Serve with muffins.

Cooks’ notes: •Muffins can be made 6 hours ahead.
• Jalapeño butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.
                                     
                                     

1 comment:

  1. Those are on my list of items to cook

    ReplyDelete

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