I haven’t had the chance to attend a Fiesta Friday in ages! Four whole months, in fact. I must admit, even though I haven’t actually “attended” a fiesta since May, I did sneak in every so often…empty handed. I was the one hiding under the table, in the corner or peeking in a window to see what the participants brought along. Sneaky, I know, but I couldn’t stay away! Angie is always a gracious host, I could have made my presence known…but sometimes, incognito is the way to go. 🙂
Today, I’m not showing up empty handed. I’m heading over to The Novice Gardener’s and I’m bringing my Jalapeno Corn Muffins with Honey Butter. Join me!
These have been such a hit at our home and beyond, four batches have been made in the last 2 months. We took them to a July 4th celebration, Travis made them [all by himself!] to take to a Labor Day BBQ and the rest were made just for us. If I can offer one bit of advice…make the butter, too. The muffins and the butter are a match made in heaven!
You can use fresh or frozen corn kernels in these little beauties. I’ve made them both ways, though my family was in agreement that the fresh corn tasted better than the store bought frozen variety. No surprise there. As the long days are becoming shorter, I know fall is around the corner… I can’t help but think these muffins would be perfect along side a piping hot bowl of chili or soup. In anticipation of many more batches being made in the coming months, I actually planned ahead. I blanched several ears of fresh sweet corn, cut the kernels off and froze the little devils [pre-measured for this recipe] in freezer bags. [Depending on the size of the ears, you’ll need close to 2 ears of corn for the 2/3 cups of kernels needed.] No excuses not to make these again!
Jalapeno Corn Muffins
1½ cups finely ground yellow cornmeal
1/2 cup + 1 Tablespoon all-purpose flour [divided use]
1/4 cup granulated sugar
1½ teaspoons baking powder
1¼ teaspoons salt
2/3 cup corn kernels, thawed if frozen
1/4 cup coarsely chopped pickled jalapenos [mild or hot, your choice]
1½ cups milk [I used 1%]
2 large eggs
6 tablespoons unsalted butter, melted
- Heat the oven to 425°F and arrange a rack in the middle. Spray the wells of a standard muffin pan [12 wells] or mini-muffin pan [24 wells] generously; set aside.
- Place the cornmeal, 1/2 cup of the flour, sugar, baking powder, and salt in a large bowl and whisk to combine; set aside.
- Combine the corn and chopped jalapenos in a small bowl; add the remaining Tablespoon of flour, and toss to combine; set aside.
- Place the milk and eggs in a medium bowl; whisk until well blended. Pour the milk mixture and melted butter into the cornmeal mixture. Using a rubber spatula, stir until just incorporated and no streaks of butter remain. [Do not over-mix.] Add the corn/jalapeno mixture; stir briefly until combined.
- Allow batter to rest/stand approximately 10 minutes. It will expand slightly.
- Divide the batter into wells of the prepared muffin pan; they will be close to full.
- Bake until golden brown around the edges and a toothpick inserted in the center comes out clean; 15-18 minutes for standard size or 8-12 minutes for mini size.
- Cool the muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.
- Place the butter in a medium bowl and mash it with a rubber spatula until it’s very spreadable.
- Add the honey and salt; mix until thoroughly combined.
- Transfer the mixture to a sheet of plastic wrap or waxed paper. Shape it into a log by rolling it up in the plastic wrap/waxed paper, and shaping it as you go.
- Place in the refrigerator to harden, at least 30 minutes.
- If there is any left, it will keep for several weeks if refrigerated and well wrapped.