Super light and extremely delicious, Jalapeno Corn Muffins are the perfect accompaniment to soups and chilies. Made with corn, cornmeal, buttermilk and butter, what’s not to love?
Not all recipes can be found by searching online or leafing through a cookbook or magazine. The best recipes are those that have been passed down from generation to generation. Or better yet, the recipes that your friends make and share with you! That’s exactly how I was introduced to this corn muffin recipe.
CAN I TELL YOU A STORY?
We have these amazing friends whom we never get to see as much as I’d like. That’s the thing about being an adult, isn’t it? There’s just never enough time to hang out with friends and have a good time. It seems that we only see Gloria and Micheal two or three times a year. But each and every time, I enjoy it more than I did the last time we all sat down together!
I met Gloria first. She has been a friend of John.e’s for a long time, but I first met her in 2013. She was spending the weekend at their cottage alone and invited us to visit. I was so nervous to meet her, because John.e had told me so much about her, including the fact that she is a psychotherapist.
You know how we all paint a picture of someone we’ve heard so much about, but have not yet met in person? Oh, Dear Reader, my paint brushes were worn out! I had painted this woman into someone that was extremely sophisticated and pretentious. I was sure the visit was going to be spent in this multi-million dollar lakefront cottage where I would listen to both John.e and Gloria converse using five dollar words.
Wrong! The first thing I saw was her very warm and infectious smile. Then, I took notice of her very short, naturally graying hair, and her very artsy purplish-blue eye glasses. She immediately put me at ease with her casual look, her friendly face, and her very average cottage – still lakefront though!
It was father’s day weekend. McKenna was living with her mom at that time. On Sunday morning, Gloria made me feel so special. Both her and John.e made breakfast while I drank coffee in the gazebo. Gloria even poured my coffee into a “King for the Day” mug.
LET’S FAST FORWARD A BIT
Five years later – yes, five years! – I met Micheal. Isn’t that crazy? John.e and I would visit their cottage, we even rented their guest cottage a time or two, but never once did we run into Micheal. John.e had met him previously of course, but I never did.
I wasn’t as nervous to meet him. How could I be? He was with Gloria and she was awesome, so he must be too, right? Let’s see… in 2018, McKenna was in Grade 8. She was playing the role of Cogsworth from Beauty and the Beast, in her school play. Michael and Gloria wanted to see the play too. We were waiting outside the school for showtime the first time I met him.
Just like Gloria had been, he was extremely authentic. I remember how his face lit up when Gloria introduced me to him. He was talkative and down to earth – just super casual and friendly. Michael is a musician and works mainly with the ballet. His musical genius is certainly evident when he talks about performances – even Cogsworth!
The four of us, and sometimes McKenna too, usually spend time together in the summertime at their cottages. Because of work schedules, it’s really difficult to get everyone in the same room. Michael’s schedule is more an issue since he works mostly evenings. But, since he is now semi-retired, it’s become easier.
This past Christmas, we were invited over for a chili dinner. They made two pots of chili – one with meat and one vegetarian. And, then there were corn muffins! Now, Dear Reader, I’ve given you all of this backstory just to get to the corn muffins!
SOMETHINGS ARE TOO GOOD TO CHANGE
Gloria confessed that she had found the recipe in one of her cookbooks. I think I was midway through my first bite when I had asked for the recipe. She scanned and emailed the page right from the book. It took me a few months to get around to making them. They’re so good, I have to share them with you!
I’ve kept the recipe exactly like it was in the book. They were perfect, so I didn’t need to change a thing. I did, however, add some finely diced jalapenos and a slice of jalapeno to the top before baking.
Jalapeno Corn Muffins
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 14 ounces canned cream style corn
- 2 large jalapenos
- 1/2 cup buttermilk
- 1 large egg, beaten
- 2 tablespoons butter, melted and cooled
- 5 ounce canned diced green chilies
- Preheat oven to 375 degrees.
- Lightly coat a 12-hole muffin tin with non-stick cooking spray. Set aside.
- Slice one jalapeno into 1/4 inch slices to garnish the top of the muffins. (Optional) Remove the seeds from the second jalapeno and finely chop. Set aside.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the canned cream style corn, canned diced green chilies, diced jalapeno, buttermilk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix until well incorporated.
- Divide the batter among the 12 muffin tin holes. Top each with a slice of jalapeno. (Optional)
- Bake for 20 minutes. Remove from oven and allow to rest for 5 minutes before removing from muffin tin. Serve warm.