Baking Classics
The Technique
Charred Sweet Corn-Jalapeño Muffins
Charred Sweet Corn-Jalapeño Muffins are simple to prepare & a good alternative to serve with barbecue in place of buns. The seasonally fresh corn offers sweet & 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 this iconic quick bread featuring summer-fresh garden produce.
Charred 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 jalapeños
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 & the sliced jalapeños. 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.
FROM 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 & Fresh Herb Gazpacho to grilled chicken, steak kabobs & a number of tomato salad combinations.
The 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.
No. 1
Preheat the oven to 400 degrees. Whisk together the cornmeal, the flour, the baking powder & the salt in a large bowl.
No. 2
Whisk in the milk, the yogurt, the melted butter, the egg & the honey until blended.
No. 3
Fold in 1 cup cheese, the corn & the minced jalapeños.
No. 4
Generously coat 2 {24-cup} miniature muffin tins with cooking spray & portion the batter evenly between the pans.
No. 5
Top the batter with the remaining cheese & the sliced jalapeños. 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
httpa://www.youtube.com/watch?v=lr4pME4ICqY
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Be sweet.
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