I grew a whole bunch of jalapenos in my garden this year. Let me clarify. By a whole bunch, I mean one plant. It was fairly prolific. Particularly considering that I don't use a lot of jalapenos in my cooking.
I figured I best get cracking at using up those jalapenos I begged Mrblocko to deseed for me. I found this recipe for jalapeno cornbread muffins from Heart Mind and Seoul that I thought would be a great stepping stone into the world of jalapeno use.
They turned out perfect. Just a hint of that jalapeno flavor. Not too much so that it was too spicy for Blockette or myself, but spicy enough to make Mrblocko notice that this cornbread was special.
Jalapeno Corn Muffins from Heart Mind and Seoul
1 c flour
1 c cornmeal
3 T sugar
1 T baking powder
½ t salt
2 beaten eggs
1 c milk
¼ c oil
1 c shredded cheddar
4 ounce sliced or chopped fresh jalapenos or canned jalapenos or green chilies
Ready a muffin tin with 12 paper cups. Set aside. In med bowl, stir flour, cornmeal, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.
In another bowl, combine eggs, milk, and oil. Add egg mix all at once to well in dry mix. Stir just til moist. Fold in cheddar and jalapenos. Spoon batter into the prepared pan. Bake at 425F for 20-25 min til wooden toothpick comes out clean. Cool on wire rack.