Baking Classics: Charred Sweet Corn-Jalapeño Muffins

July 1, 2018 in The Recipe Box

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingBaking Classics

The Technique

Charred Sweet Corn-Jalapeño Muffins

Blend. Portion. Bake. Charred Sweet Corn-Jalapeno Muffins are simple to prepare & a good alternative to serve with barbecue in place of buns. The corn offers sweet & added smoky notes since it’s prepared on the grill. Look to The Basics: Sweet Corn for pointers on how to cut it off of the cob. The jalapeño slices over the top of the muffins do add substantial heat. Use your personal taste as a guide. Learn how to make a quick bread featuring summer-fresh garden produce.

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day Tailgating

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCharred Sweet Corn-Jalapeño Muffins
makes 4 dozen

1 cup plain yellow cornmeal
1 cup all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk
1/2 cup 2 % low fat Greek-style yogurt
1/4 cup melted butter, cooled
1 egg
1 Tbsp honey
1 1/2 cups freshly grated Cheddar cheese, divided
3/4 cup charred corn kernels 
1 Tbsp minced jalapeño
2 jalapeños, thinly sliced

Preheat the oven to 400 degrees. Whisk together the cornmeal, the flour, the baking powder & the salt in a large bowl. Whisk in the milk, the yogurt, the melted butter, the egg & the honey until blended. Fold in 1 cup cheese, the corn & the minced jalapeños. Generously coat 2 {24-cup} miniature muffin tins with cooking spray & portion the batter evenly between the pans. Top the batter with the remaining cheese & a jalapeño slice. Bake 13 to 15 minutes or until golden brown. Cool 5 minutes. Gently loosen the muffins from the pans & place on a wire rack. Serve warm or at room temperature.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Charred Sweet Corn-Jalapeño Muffins

When entertaining, have the ingredients prepped so all that is needed is a quick stir before baking if hot from the oven cornbread is desired. These are particularly good anytime of the year with classics ranging from Lemon-Orzo Chicken Soup to Fresh Herb Gazpacho. 

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day Tailgating

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingNo. 1

 Preheat the oven to 400 degrees. Whisk together the cornmeal, the flour, the baking powder & the salt in a large bowl. 

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingNo. 2

Whisk in the milk, the yogurt, the melted butter, the egg & the honey until blended. 

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingNo. 3

Fold in 1 cup cheese, the corn & the minced jalapeños. 

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingNo. 4

Generously coat 2 {24-cup} miniature muffin tins with cooking spray & portion the batter evenly between the pans. 

Charred Sweet Corn-Jalapeno Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingNo. 5

Top the batter with the remaining cheese & a jalapeño slice. Bake 13 to 15 minutes or until golden brown. Cool 5 minutes. Gently loosen the muffins from the pans & place on a wire rack. Serve warm or at room temperature.

The Tune
“Skylark” Anita O’Day

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.
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