Hi friends!! I hope your May is off to a good start! It’s been so nice here and it’s amazing what sunshine does to help your attitude. If the weather is nice where you are, please, get outside, enjoy the sunshine!! The Japanese people that live in our area spend their evenings looking at the water, meditating. It’s inspirational and not something I do much of but I think it’s important to find some kind of zen. I find that often I push myself to do so much, just taking a moment to listen to the waves crash reminds me of the power of nature and how I need to try to appreciate everyday.
Today I had one of those days where I only had a few minutes to myself and it ended up being a messy, crappy day. I should have done my morning meditation with the little old Japanese man sitting outside. Do you ever have those days when you just seem to mess up everything? I was going to make fish and chips and made horseradish instead of tartar sauce. I scrapped the whole project before I got too involved. One of those days.
We’ve been doing more grilling lately and I’ve been having a craving for cornbread. A little weird for me. I’m usually not a cornbread sort of girl but since I picked up some jalapenos (very hard to get your hands on here in Okinawa) I thought of making some jalapeno cheddar cornbread. And since then I haven’t been able to get them out of my head.
Jalapeño cheddar muffins are the perfect side for many dishes but of course these would be great with anything from the barbecue or for any kind of get together.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅓ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup 2 % milk
- 2 large jalapeños, cut in half, seeded, and cut into thin slivers
- 1 Tablespoon honey, plus extra for top
- 2 eggs
- 6 Tablespoons unsalted butter, melted
- ⅔ cup reduced fat cheese shredded
- Preheat the oven to 400°F. Lightly butter a 12-cup muffin tin.
- Cut jalapeño in half and scrape out seeds. Then thinly slice the pepper into half-round slivers.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the milk, egg, honey, and melted butter. Fold in cheese and the jalapeño, reserving a few slivers of pepper to garnish the tops.
- Divide batter between 12 muffin tins. Top the muffins with a sliver or two of jalapeño.
- Bake the muffins until golden brown, about 20 minutes. Top of muffins should be firm to touch.
- Let the muffins cool briefly before removing from the tin, drizzling the top with more honey and serving.