Fully Loaded Cornbread Muffins

Some folks might just think this is sacrilege. After all, cornbread in its purest form is just cornmeal , salt, baking soda, egg, buttermilk, and oil. That's the way cornbread was when I was a kid, and frankly, I was only interested in it if it was drenched in butter and honey. Not a bad way to go, but do indulge me here. I like to have fun. 

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

Ingredients:

• 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!

Updated: Cranberry Orange Muffin Recipe

Got any leftover cranberries? If you're like me, there was no cranberry sauce, leaving lots of cranberries for other things, like my favorite, cranberry orange muffins...I totally stock up on cranberries this time of year so I have them all year round.

About a month ago, I posted a recipe for cranberry-orange muffins. When I went to make them today, I realized I hadn't given any of the liquid ingredients in the recipe! Silly me.  The recipe in the link is fixed, but here's the recipe just in case:

Gluten-Free Cranberry Orange Muffins

Ingredients:

• 160 g gluten-free flour mix (I used the white flour blend* from Gluten-Free Girl Every Day)
• 30 g flaxseed meal
• 1/4 t baking powder
• 1/4 t baking soda
• 1/8 t salt
• 1 T psyllium husks
• 1/2 c sugar
• 1 T orange zest
• 3 T butter, melted and slightly cooled
• 1/2 c buttermilk
• 1 egg
• 1/2 t vanilla extract
• 1 T orange juice
• 1/2 c cranberries

For the crumble:

• 2 T cold butter
• 2 T gluten free flour
• 1/4 c sugar
• 1 T cinnamon
• 1 t orange zest
• pinch salt

Preheat the oven to 350 degrees Fahrenheit.  Line a muffin pan with papers.

Prepare the crumble: cut the butter into the sugar, then stir in the remaining ingredients. Set aside.

In a medium bowl, whisk together the orange zest and sugar. Whisk in the remaining dry ingredients.

In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla.

Pour the liquid into the dry ingredients. Stir half-way and add the cranberries. Stir very gently until combined.

Use a spoon to divide the batter evenly among the prepared muffin tins.

Top with the crumble, pressing lightly on the tops.

Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean.

*I've also used their whole-grain flour mix, and that turned out well, too.