And I think you'll have fun with this recipe, too. The whole corn kernels give a nice juicy pop when you bite into them, the caramelized onion accents the sweetness of the corn, and the jalapeno gives it a nice little kick to keep you on your toes. And the cheese. Of course there's cheese. The individual muffin size makes everything more fun, plus it's perfect for popping into a bread basket and passing around the dinner table - if they make it that far! So dig in, get your hands a little dirty, step off the beaten path, and give these cornbread muffins a try!
Fully Loaded Cornbread Muffins
- 1/2 cup cornmeal
- 1/2 cup gluten-free flour blend
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 cup onions, caramelized
- 1/2 jalapeno, seeded and finely chopped
- 1/2 cup corn
- 1 tablespoon chopped chives
- 1/2 cup buttermilk
- 1/4 cup +1 tablespoon butter, melted and slightly cooled
- 1 egg
- 1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees Fahrenheit. Pour about a half teaspoon of vegetable oil into the bottom of each depression in your muffin tin. Place the muffin tin in the oven while it preheats.
Sift together the cornmeal, gluten-free flour blend, salt, baking soda, and sugar. Stir in the onions, jalapeno, corn and chives.
In a separate bowl, whisk together the buttermilk, butter, and egg. Stir this mixture into the cornmeal mixture. Spoon into the muffin tins, then top with the cheddar cheese.
Bake 15-17 minutes.
Makes about 12 muffins. Serve with BBQ & coleslaw, Brunswick stew, or just enjoy as you would any old dinner roll - except these are anything but ordinary!