While I can never get enough of sweet, cornmeal-based muffins and cakes, I wanted The Bug to feel like this month, the Baketogether project was almost entirely hers to drive. So following her preference, we headed in a savory and spicy direction with our muffins.
Our “mix-ins” made our corn muffins a natural complement to our Sunday dinner of grilled chicken marinated in The Homesick Texan’s marvelous barbecue sauce, a white corn and English Pea saute and a crunchy green salad, featuring lettuce from our garden. We chose an aged cheddar — a three-year rather than a five-year-old cheese — so while the sharp flavor came through, the younger cheese melted softly into the muffin. A heaping teaspoon of finely diced jalapeno pepper provided an unexpected kick, the scallions a mild onion flavor. Fresh California white corn? What can I say, it’s a welcome, sweet addition in every dish where it makes an appearance.
Following Abby’s suggestions, we made a few changes to the original recipe — reduced the amount of sugar, increased the amount of salt — but we also used a mild olive oil instead of the vegetable oil the recipe called for. I handled prep for the mix-ins (too much knife work for my almost-11-year-old), The Bug measured and whisked the remaining ingredients together, and then scooped the batter into the muffin pan. The muffins baked for a little more than 20 minutes until their tops were lightly golden. Underneath their wonderfully crunchy tops lies a tender crumb — buttermilk and The Bug’s light hand when mixing made the difference.
We loved the soft crumb with the savory flavors. The Bug even suggested we increase the amount of jalapeno next time around for extra heat. And, for a match made in heaven, we served our muffins with pats of homemade butter. The Bug learned to make this treat a few months ago on a visit to MrsWheelbarrow’s Kitchen.
Our take on Abby’s recipe for Cornmeal Buttermilk Muffins with mix-ins and a change or two is below. And, here’s a link to Abby’s May Baketogether post with her original recipe and more ideas for making this muffin your own. This recipe is now part of my cornmeal collection and I’m certain that we’ll be making a sweet version of this light-as-air muffin very soon.
| The Bug Bakes Cornmeal Buttermilk Muffins with Cheddar, Jalapeno, Scallions and Fresh Corn for #Baketogether |
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- 2 Tablespoons scallions (white and light green parts only), finely chopped
- 1 heaping teaspoon very finely diced jalapeno pepper (remove membrane and any seeds)
- 3/8 cup grated sharp cheddar cheese
- 1/2 cup fresh white corn (about 1/2 of an ear of corn) or frozen corn
- 3/4 cup (3 3/8 ounces) all purpose flour
- 1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 3 tablespoons mild olive oil
- Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners.
- Prepare the “mix-ins” (scallions, jalapeno pepper, grated cheddar and corn) and put them in a medium-sized bowl and set aside.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended. Measure the buttermilk using a 2 cup glass measure (if you don’t have one, measure the buttermilk and pour into a small bowl). Add the egg and oil, and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the “mix-ins.” Using a rubber spatula, gently fold (no stirring) until just blended.
- Using an ice cream scoop, portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full). Bake until the tops are pale golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes (ours baked for a little over 20 minutes).
- Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack.
- Serve immediately or cool completely and store in an air-tight container at room temperature for up to 2 days. I like them best when they are served warm so please reheat before serving.
{ 20 comments… read them below or add one }
I love this, Carol!! Corn, jalapenos and cheddar are wonderful in a muffin, or any kind of bread.
Thank you so much, Susan!
You know I just love the stories of you and Bug cooking together; it takes me back many years to time spent in the kitchen with my two girls. I won’t say that there weren’t times in high school when their other interests took precedence and I missed them but those experiences we did share were not just fun, they were learning a life long skill. Knowing how to cook served them very well in college and to this day; they are known in their circle of friends as ‘the cook.’ Together we have shared with a number of their peers some basic ‘how to’ skills and they are excited to learn how to make their own meals.
I can’t deny I’m amazed at the stories I’ve heard; some girls had never cooked with their mother because, well, their mother never cooked. Meals were eaten out, were take out or were pre-prepared dishes they could warm up. I think we often think of the poor as those in need of nutritional services but I’ve heard too many stories of the affluent and their children who leave home totally unprepared to prepare a simple meal for themselves.
Beyond that reality…these are one of my favorites. Kudos to Bug too. I picked jalapeno out of too many dishes for too many years; she is ahead of the game!
Thanks, Barb! We do have fun, but I so agree about cooking and baking as practical skills. I learned at a young age and I think it’s important for kids to feel at home in the kitchen.
Great post! Great muffins! Yum!
Thanks so much, Jayne! Look forward to seeing your #baktogether post this month.
Well you totally inspired me and I made muffins that I never would have thought to make! Thanks for the inspiration!
So glad to hear it, Jayne!
I was using corn this weekend too but not for muffins – I made Melissa Clark’s corn salad to go with spicy chipotle steak tacos.
These are lovely – the muffin and the photos! Kudos to the Bug for her baking and mature taste buds. My kids love spicy too and would not shy away from the jalapeños.
I agree with Barb – learning to cook is so important, even if only for the practical necessity but with the added family bonding and memories, what could be better? Unfortunately, in our life, homework and school activities limit the time my kids spend in the kitchen, but we grab it when we can. My son’s friends are always amazed that he can cook them a whole breakfast – many of them can’t even fry an egg!
Hi Beth, thanks for your kind comments about The Bug and for weighing in on kids learning to cook. So important!
There is nothing like adding fresh corn to a recipe, is there. Brava to Bug!
Hi Liz, I’m with you — fresh corn rules! Thanks for the kind words about the Bug, too!
The muffins are a perfect treat with dinner! Cheddar cheese, jalapeño, fresh corn, perfect pairings with cornmeal. It’s lovely your daughter is enjoying learning to cook and spending time with you. Those teen years arrive all too suddenly!
Hi Deb, thanks so much! We are having a lot of fun. I can’t think about the teen years; I’m in denial!
What a great job the bug did in the “driver’s seat” on this project. I love the inventive mix-ins. Clearly, this is not your usual corn muffin. I look forward to trying it with my bugs.
THanks so much, Winifred! I think this muffin would be terrific with a spicy meal. Hope you make it with your Bugs; I bet your youngest would have a lot of fun with it.
I know I’ve told you.. but you and the bug cooking and baking reminds me so much of me and my mom — it’s lovely and fun. She will remember these days forever. Good job Mom!
And.. over to the muffins… They look delicious.. might just have to make a batch to go with my soup for lunch
Hi Abby, thank you so much for your kind words. I’m glad she indulges me; I treasure our time in the kitchen together! And, enjoy your lunch!
Such a good post as always Carol! So sweet for you to be baking with Bug and creating lifetime memories
Love the look of your creation 
Hi Wendy, such a lovely comment. Thank you so much. My Bug and I do have fun. Thanks again!
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