True Grit Cornbread MuffinsPosted: February 27, 2011
We’ve been invited to an Oscar party where the hostess wanted folks to bring food or beverages inspired by the Best Picture nominees this year. I decided to make “True Grit” Cornbread Muffins and they are spicy, moist and delicious.
I used a basic cornbread recipe and added jalapenos, some grated pepperjack and cheddar cheese we had in the freezer, nutritional yeast flakes (found in the cupboard while cleaning) and chopped sundried tomatoes.
True Grit Cornbread Muffins
(makes about22 muffins)
- 3 cups cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1.5 teaspoons salt
- 2 tablespoons nutritional yeast (optional)
- 3 tablespoons sugar
- 1 tablespoon oil
- 2 eggs
- 2 cups buttermilk, soured milk or a mix of milk and yogurt
- 4 sundried tomatoes, finely chopped
- 2 jalapenos, finely chopped
- 1/2 cup shredded cheese (optional)
- Preheat oven to 375F.
- Mix together all of the dried ingredients from the top of the list in a large bowl.
- Mix up the wet ingredients in another or use a blender.
- Make a well in the dry ingredients and mix in the liquid with a few quick strokes. Don’t over beat!
- Add in the jalapenos, cheese and sundried tomatoes and mix.
- Pour into greased or lined muffin tins and bake for 25-30 minutes or until the tops are golden brown and a toothpick comes out cleanly.
- Serve as an appetizer, eat for breakfast with some eggs, crumble over chili or soup or just munch on one as a snack.