Monday, February 4, 2013

Guest Post: Midwestern Belle's Jalapeno Cornbread Muffins

I am so thrilled to present the FIRST EVER "Guest Post" on Hayseed Homemakin'... & from one of my favorites [& fellow midwesterner]: Adrienne, of the beautifully photographed & remarkably well written blog: Midwestern Belle!  Thank you for sharing with us, Adrienne!  I cannot wait to whip these up! I'm making them for dinner.  tonight.   

& Here it is:  Midwestern Belle's {Jalapeno Cornbread Muffins with Peach Butter}  

Hi everyone! I'm Adrienne from the blog Midwestern Belle.  Thanks so much to Mallory for letting me share a recipe with you today.  Hayseed Homemakin' has been one of my favorite blogs since I discovered it over a year ago.  I'm always amazed by Mallory's beautiful photography, pretty decor and recipes...  So I jumped at the opportunity to do a guest post!

My blog is about 20-something life in the Heartland and recipes are a big part of that.  Most of them are family recipes that have been handed down from my great-grandma, but some of them, like this one, are new favorites.  I'd been on the lookout for a great recipe for Cheddar Jalapeno Cornbread for some time, so when I stumbled across this recipe, I was so excited!  I made a few adjustments to the original recipe and served the cornbread as muffins, topped with peach butter.

Jalapeno Cheddar Cornbread Muffins
Makes 24 muffins
lightly adapted from Honest Cooking

1 stick of butter, softened to room temperature
2/3 cup sugar
2 eggs
1 cup sour cream
1 14.75 ounce can of creamed corn
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons salt
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 1/4 cups sharp cheddar cheese, grated
1/2 cup jalapenos, finely chopped and seeds removed (approximately 2 large jalapenos)
24 muffin liners

Preheat oven to 375 degrees.  Place liners in muffin tin and set aside.

In a stand mixer or medium bowl, mix butter with sugar until combined, then beat in eggs.  Next, add sour cream and creamed corn and mix until fully combined.

In a separate bowl, combine flour, cornmeal, baking powder, baking soda, and salt.  Add in thirds to the butter mixture, mixing each time until combined.  Add cheddar cheese and finely chopped jalapenos.

Pour cornbread batter into muffin liners, filling each 3/4 of the way.  Place muffin tin in preheated oven and bake on the center of the rack of oven for roughly 45 minutes or until tops are golden brown.  Serve with peach butter (recipe below.)

Peach Butter
Adapted from the cookbook, Tupelo Honey Cafe

1/2 cup canned peaches, finely chopped
1/2 pound butter, softened
1/4 cup brown sugar
1 Tablespoon peach juice (from canned peaches)
Pinch salt

In a stand mixer or medium bowl, combine all ingredients until smooth. 

No comments:

Post a Comment