Jun 282007

Last week and again this week, I was in Texas. Now, I had not been to Texas, since my dad decided to drive cross country when I was 18 months old. (I do not believe that counts) After visiting a few cities- Austin, Dallas, and Houston, I have a new obsession. It is not BBQ, Cowboy Boots, or Beef but the CORN MUFFIN. My mom and sister, Mera, loved them growing up but I could always do without. I could not get enough of them, to the point I asked for a recipe at one restaurant. (I am still working on getting it, hopefully by early next week I will have it to share.) Until then, here is another one I have worked on. Perfect for summertime BBQs and definitely an American tradition as the Fourth of July is next week.

1 Cup of Flour

¾ Cup of Cornmeal

¼ Cup of Honey

1½ Teaspoon of Baking Powder

½ Teaspoon of Baking Soda

1 Teaspoon of Salt

2 Eggs

½ Cup of Sour Cream

1 Stick of Butter

1 Cup of Milk

1 Cup of Corn

1 Cup of Cheddar Cheese

1 Medium Yellow Onion Chopped and Sautéed*

1 Tablespoon of Chopped Jalapeño Pepper

Preheat 425

In a bowl mix together Butter, Sour Cream, Eggs, and Honey until they are well combined. Adding in Flour, Cornmeal, Baking Soda, Baking Powder, and Salt mix this together until combined and incorporate the Milk. Last stir in Corn, Sautéed Onions, Jalapeno Pepper, and Cheddar Cheese. Distribute evenly into muffin pan. Bake for 25 minutes and will make between 12-14 Muffins.

*When I sauté onions I will first start by letting them simmer in water for about 5 minutes. And then brown them with a little olive oil and butter. I find this way it uses a lot less oil and butter because it is not so quickly absorbed.

 Posted by at 5:51 pm

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