To start out our corn themed meal, I baked some spicy, yellow cornmeal mini muffins. Fresh from the oven, with a little bit of softened cream cheese and then topped with a dab of the corn cob jelly.....these little bites are heaven on a plate.
I used a mini-muffin pan and the recipe made 36 of them. Of course, you can use a regular sized muffin tin. Adjust your cooking time accordingly.
1 3/4 cup yellow self-rising corn meal
1 3/4 cup buttermilk
1 egg, beaten
1 small jalapeno pepper, stemmed, seeded and minced
1 small Serrano pepper, stemmed, seeded and minced
1/2 cup corn kernels, fresh or frozen (be sure to thaw kernels first)
1 cup shredded Mexican blend cheese
Preheat oven to 350 degrees. Spray the muffin tin with non-stick spray. Mix all ingredients together in a medium sized bowl. Let rest about 5 minutes.
Spoon batter into prepared pan and bake for 18 - 20 minutes or until golden brown and cooked through.
These would be excellent with chili or soup or stew. But they were absolutely delicious spread with the cream cheese and topped with the jelly.