Sunday, November 14, 2010

Corn muffins with Pepper Jack cheese


When the portabella mushroom and lentil soup came up on the menu binder rotation for the second time, I had one thought: "Must find something to go with it." Last time the lentil soup was wonderful but we ate it without anything else because it was a new recipe and I honestly didn't know what would go with the savory yet mild flavor. These muffins were PERFECT this time and I will for sure be making them again.

Corn Muffins with Pepper Jack Cheese

Dry ingredients:
2 cups corn flour
1 Tbs baking powder
1/2 tea kosher salt

Wet ingredients:
2 large eggs
2/3 cup sugar
1 cup cream
8 Tbs butter (melted, and yes, that's a whole stick)

-Mix dry ingredients in one bowl and wet in another, mix together until moist but do not overly mix.
-Add in 1/2 cup grated pepper jack cheese. Mix only until incorporated.
-Put in 12 baking cups.
-Cook for 11 - 14 minutes or until toothpick comes out clean and slightly brown on top.

Everyone went back for seconds except for my 3 year old son. Who said:

"Mama, dees muffins taste like... um like.... solid ROCK! .....Or fish."

The new recipe was a go with everyone else. (And I promise you, there was no 'fish' flavor or 'rock' texture... like at all. ;) )



1 comment

Stephanie Griffith said...

Yum! Thanks for posting this recipe. I don't usually think of making savory muffins, but it's a great idea!

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