Posts Tagged ‘savory’

A twist on corn muffins

June 9, 2009
Savory Corn Muffins

Savory Corn Muffins

These muffins are based on Bobby Flay’s, Mesa Grill, Blue Corn Muffins. I found the original recipe here, but I made a lot of changes based on what I had available.

For starters I traded out the red onions for chives from our garden. The chives are beautiful this year and I’ve been trying to dream up ways to use them. I omitted the red bell peppers because they don’t agree with either of us, and I accidentally omitted the corn. I would like to make them again and I’ll be sure to put the corn in next time, even though they are excellent without it. My local grocery store doesn’t carry blue corn meal so I subbed some course ground yellow corn meal.

Historically I’ve leaned toward sweeter corn breads while my husband has always preferred less sweet corn breads. These are great because they don’t have much sweetness but the savory additions made it so that I didn’t miss the sugar.

The cilantro came up on it’s own this year, and that makes me happy because last year we hardly got any cilantro from the garden. I was a bit timid with the jalapeno and seeded it because I was afraid it would be overpowering but next time I’m using seeds and all because while the jalapeno was there, the cilantro was the dominant flavor despite the amount of garlic and jalapeno in the recipe.

Here is the recipe as I made it, and I’m going to rename it Savory Corn Muffins.

Savory Corn Muffins

3/4 c. coarsely ground yellow corn meal (I used stone ground Hodgson Mill)

1/2 c. all purpose flour

1 1/2 t. baking powder

1/4 t. baking soda

1/4 t. salt

1/2 stick of butter (4 tablespoons)

1/4 c. chopped chives (I was quite generous with this measurement)

1/2 c. milk

2 large eggs

1 jalapeno, finely diced

1 T. finely chopped cilantro

Preheat the oven to 400 degrees. Spray a six cup muffin tin with non stick cooking spray.

In a small bowl stir together the cornmeal, flour, baking powder, baking soda, and salt.

Melt the butter in a small skillet over medium heat. Add the chives and the garlic and saute until the garlic just starts to turn golden on some of the edges.

In a large bowl whisk together the milk, eggs, butter mixture, honey, jalapeno and cilantro.

Add the dry ingredients to the milk and egg mixture, and mix until just combined.

Divide the batter evenly to make six muffins. Bake for 14-16 minutes.

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Cheddar Cheese Twists

December 31, 2008
Cheddar Cheese Twists

Cheddar Cheese Twists

My son the college freshman is having friends over for New Year’s Eve. Normally New Year’s Eve is a quiet affair here without much fanfare but with four college age boys I imagine it will be anything but quiet. We have a lot of snacks around but they’ll go through them like wild fire, and I wanted to do something a little special. I was in the mood for something savory after all of those sugar cookies. I had a few ideas but knowing how my son loves cheese I knew these would hit the spot.

It’s been so much fun to have our son home. It amuses me that he’s taking an interest in kitchen activities. Part of that may be due to his interest to move out of the dorms next year. At any rate he wanted to dig right in and help make these. They come together like a snap with the food processor. I doubled the recipe. I recommend weighing the cheese instead of going by volume. Some of the reviewers at Epicurious had to add extra milk to make them come together but I didn’t have any trouble. The dough is very easy to work with.

The first batch was cut by me. The second batch was cut by our son. I thought it was interesting to see how much thicker he cut them. He’s a natural at shaping these. The second batch was sprinkled with some freshly ground peppercorns. It didn’t add a lot but they have a little more visual appeal. The directions say to cut them and bake them flat, but I thought twisting them would be more fun. They flatten out quite a bit, but we think the extra effort was fun and worth it.

Even though we’re quickly running out of light I shot a couple of quick pictures. I’m sure these will be gone by morning.

Cheddar Cheese Twists with Pepper

Cheddar Cheese Twists with Pepper

These have a four fork rating on Epicurious. We agree! For the recipe click here

Update: There are a few of these left this morning so I had a taste to see how they held up. The texture was a little better last night but they held up pretty well. They taste cheesier this morning which surprises me a little because they tasted quite cheesy last night. The ones that were cut thinner and rolled thinner remain crispier than the ones that were rolled and cut thicker.