feasting with friends

Jalapeno Corn Muffins {with Honey Butter}

jalapeno corn muffin w/honey butter

TGIFF…and I couldn’t be more excited!

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. 🙂

jalapeno corn muffin w/honey butter

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!

jalapeno corn muffin w/honey butter

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!

jalapeno corn muffin w/honey butterYou 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 muffin w/honey butter

Jalapeno Corn Muffins

  • Servings: 12 large or 24 mini
  • Difficulty: easy
  • Print

Ingredients:

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

Directions:
  • 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.

Honey Butter

  • Servings: 1 stick
  • Difficulty: easy
  • Print

Ingredients:
1 stick unsalted butter, room temperature
2 Tablespoons honey
pinch of salt
Directions:
  • 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.

Sources: Jalapeno Cornbread, here, and Honey Butter, here.

74 comments

  1. Pingback: In My Kitchen // October 2014 | ngan made it

  2. Oh my goodness….your photos are gorgeous. The muffins are calling my name!! I’m thinking I need to make some chili… or some pulled pork and red beans and rice…and these lovely muffins to go with! Printing this one up as I’m typing…and then printing it up again, so that I can share it with my daughter Katie. She will love this, Nancy!! Yum. ❤

    • Thanks, Prudy…a nice sunny day helped those photos! The flavors of these little morsels would pair great with all of your ideas. We’ve hit chili weather where I am and these will definitely be offered along side. ❤

  3. Pingback: Shout-Out Sunday | feasting with friends

  4. petra08

    Wow! I love the sound of these and the butter, yum! I can imagine these being a hit at any party! recipe saved, thanks for sharing and bringing them to FF! 🙂

  5. Aww, Nancy! You didn’t have to hide under tables at FF just because you didn’t make anything!! There was always lots of food and drink!! We would always welcome you! But, we are also so glad that you are back! Love your muffins and honey butter and you are so right about how well they would go with some soup or chill! Soup season is creeping up on us and I can’t wait to try your muffins, which I have bookmarked! 😀

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