Spicy Cornbread Muffins

Full meals have become a rarity around here. I find I’m always making one pot dinners, heating up some pasta with a sauce or stirring together a soup. If you haven’t been following my tweets or Facebook, you may not know that one of the biggest sporting events in the world is taking place right here in Lexington, Kentucky for the next 3 weeks.

The Alltech FEI World Equestrian Games have come to the US for the first time and they are right in our backyard. In addition to that, the company my husband works for is heavily involved which means crazy schedules and high stress levels around our house.



One of the many painted horses at the Kentucky Horse Park. This one is a map of all the horse farms in the area.



Sculpture in the courtyard made for the Games.



Opening ceremonies Saturday night. (Yes, a wide angle lens is on my wish list!)



Fortunately, last night we sat down to one of those rare, full meals. As a result I felt the need for some type of roll or muffin, and given the fact that we are finally creeping into real fall weather, cornbread seemed just the thing; spicy cornbread that is.

I made some substitutions to the cornbread recipe on the back of the cornmeal package, added some spices and gave it some extra kick with shredded Habanero Havarti cheese. This was a specialty cheese we picked up at a creamery in northern Indiana, Fair Oaks Farm.

This cheese is so good, and hot! Sprinkling a bit here and there is all you need which is why it has lasted so long.

I left the sugar out of the original recipe to make them completely savory. I also tried cutting out the butter, but as a result I thought they were a little dry. So I’d recommend keeping the butter in, or substituting virgin coconut oil.

These muffins make a great side for barbeque or chili. You might even consider slathering on some peach jam like I did for a sweet and spicy combination!

Spicy Cornbread Muffins

Adapted from Martha White Golden Cornbread

2 farm fresh eggs
1 cup milk
¼ cup butter or coconut oil, melted
1 ½ cups yellow cornmeal
1 cup white whole wheat flour
2 ¼ tsp baking powder
¾ tsp salt
½ tsp ground cumin
½ tsp chili powder
¼ cup sharp cheddar cheese, shredded
¼ cup Habanero Havarti cheese (or pepper jack), shredded
12 pickled jalapeno slices (optional)

Heat oven to 400 degrees F and grease a 12-muffin tin.

In a large bowl, whisk together the egg and milk. Stir in the butter or oil.

Gently stir in the cornmeal, flour, baking powder, salt, cumin and chili powder. Add the cheese and stir just until combined.

Divide batter into 12 muffins. If using, place a jalapeno slice on each muffin. Bake for 12 to 15 minutes, or until the muffins are browned and a toothpick inserted in the center comes out clean.

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Comments

  1. says

    Those cornbread muffins look terrific! I like that this recipe includes cumin, it must give the muffins a wonderful aroma.

    Full meals are a rarity here too these days. Unfortunately the demands of work and life have eaten into the number of dishes on the table.

  2. says

    It’s hard to make cornbread moist – even with lots of butter, it often has a dry, crumbly consistency. These sound super yummy! I love jalapeno cheese.

  3. says

    Thanks so much, everyone!
    The Witbecks – Thanks for stopping by to introduce yourself. It is so nice to meet others in Lexington via the food blogging world. :)

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