Spicy Corn Muffins

5 Comments

The other day I was looking at the piles and piles of cookbooks I have laying around, pulling some out and thumbing through them.  I decided that I HAVE to start cooking more from them.  So, my cooking goal this year is start going through them and cooking at least one recipe from each.  Some I know that I will spend more time cooking several recipes and those that I can’t find one single recipe to make, I will donate.  No sense keeping a book I won’t use ~ unless it’s it’s one of my really old, antiquey ones and then I’ll keep it.  I figured it will take me years to accomplish this since I will still be cooking from other sources.  At last count a few years ago, I had 1200 cookbooks.  I’m guessing it’s close to 1500 now but nobody tell Mr. Meat Eater, he’d have a stroke and then I’d have to point out his zillions of tools…  Anyway, I’ll be blogging for years!

So that’s my cooking goal for this year (and the next several years, LOL) ~ do you have any?    I like the word goal better ~ resolution just sets me up for failure for some reason.  Of course, I will continue with my usual goals of simplifying and reading 100 books this year.  We’ll see how it goes.

Something else I decided to do this year is to post only on weekdays and to give myself the weekends off.  I do much of my cooking on the weekends so this way I’ll have more to post during the week!

On to the recipe ~ I LOVE this recipe.  These muffins go with so many of the meals I make.  They are spicy but not terribly so ~ really flavorful and they are super easy to make.  I found this recipe on Food.com posted by my friend and former fellow host French Tart.  FT now longer participates on Food.com unfortunately and we miss her.

Spicy Corn Muffins

1 cup cornmeal
1 cup plain white flour
2 tbsps sugar
4 tsps baking powder
1/4 tsp salt
1/2 tsp cayenne pepper
1 cup buttermilk
4 tbsps butter, melted
1 egg, lightly beaten
1/2 cup chopped jalapeno peppers ~ I use the chopped jalapenos in a jar

Heat oven to 400º and grease a muffin tin or put cupcake liners in the pan and spray them as well.

Mix all the dry ingredients together and then add the buttermilk, melted butter and the egg. Mix until all the ingredients are combined – do NOT over mix or the muffins will be tough.  Add the jalapeno peppers and mix gently again.

Spoon into muffin tin (I use an ice cream scoop so the muffins are roughly all the same size) and then bake for 20 to 25 minutes or until golden brown.

Makes 12 muffins.

Happy Cooking!

Parmesan Corn on the Grill

2 Comments

Another super easy side dish to make while you grill your main dish.

Parmesan Corn on the Grill

Sweet corn, as many ears as you like
Butter, softened
Parmesan cheese, freshly grated
Kosher salt

Cut enough pieces of aluminum foil to fully cover each ear of corn.

Lay one ear of corn on one foil sheet. Spread butter over all sides of the corn. Sprinkle cheese over all sides of the corn and do the same with the salt. Wrap foil around corn.

Place corn on grill for 10 minutes. Turn and grill for 5 more minutes. Be careful opening the corn.

Makes as many servings as you have ears of corn.

Happy Cooking!

Cornbread Croutons

1 Comment

I am always looking for things to do with leftover cornbread and came up with this idea.  This is just the basic recipe ~ you can spice the croutons up with any seasonings you want.  The picture is an old one and not very good but you get the idea.

cornbread-croutons

Cornbread Croutons

2 cups cornbread cubes
4 tablespoons butter, melted

Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.

Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.

Serve warm or cooled on salads, chilis, and soups.

Happy Cooking!

my-signature2

Grilled Corn on the Cob with Sweet and Spicy Butter

2 Comments

I grill corn on the cob quite a bit because it’s so easy to throw it on the grill at the same time as the meat. This recipe is easy ~ just grill the corn and slather on the butter. The butter can be increased easily if you are making more than 6 ears or divided for fewer ears. I usually make 3 ears of corn and the amount of butter sauce is just right for 3 ears.

Grilled Corn on the Cob with Sweet and Spicy Butter

6 lears sweet corn in husks
2 tbsps butter
4 garlic cloves, minced
1 tsp brown sugar
1/4 tsp crushed red pepper flakes
1/4 tsp chili powder

Carefully peel back corn husks to within 1 inch of bottom and remove silk. Pull husks back up. Soak corn in cold water for 1 hour before grilling.

Gill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally.

Meanwhile, in a small saucepan, melt butter. Add the rest of the ingredients and mix well. Serve with grilled corn.

Makes 6 servings.

Happy Cooking!

Grilled Corn with Jalapeno Lime Butter

Leave a comment

Yikes, I am so far behind today ~ it’s going to be one of those days, I guess.

I have a couple of grilled corn recipes that are really good but the pictures are from before I figured my camera out so they are pretty bad. Hopefully, I’ll get to the farm stands out at the beach this weekend and get some sweet corn and retake the pictures. The recipe is adapted from Coastal Living.

Grilled Corn with Jalapeno Lime Butter

1/2 cup butter
2 jalapeno peppers, seeded and minced
2 tbsps lime zest
1 tsp fresh lime juice
6 ears fresh corn
1 tbsp olive oil
2 tsps kosher salt
1 tsp fresh ground black pepper

Combine first 4 ingredients and shape into a log. Wrap in wax paper and chill 1 hour.

Remove and discard husks and silks from corn. Rub corn with olive oil and sprinkle with kosher salt and pepper.

Grill corn, covered with grill lid, over high heat for 10 to 15 minutes or until tender, turning often.

Serve with flavored butter.

Serves 6

Happy Cooking!