LIBBY LIVING COLORFULLY

Jalapeño Poppers

Easy Jalapeno Cheddar Corn Muffins

FoodLibby RasmussenComment

Can you tell I'm excited for summer? Seriously though, all I seem to be making lately are bites and meals perfect for a summer BBQ and these jalapeno cheddar corn muffins are no exception.  Forget your old, dried up cornbread recipe and try this one I've adapted from both Whole Foods and Damn Delicious

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INGREDIENTS 

2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
1/2 cup unsalted butter, melted
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
1/4 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375 degrees and coat a muffin tin with nonstick spray; set aside.
  2. In a large bowl, combine corn and cake mix.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
  4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and cool on a wire rack.

There you have it. The secret to keeping your corn muffins soft and sweet is the yellow cake mix.  I've tried this recipe a few times sans cake mix and it really isn't the same.  Also, if you want to add some meat to these bad boys, my good friend made these fun corn dog muffins a while back and they were a huge hit. 

Photography by Libby Rasmussen and Damn Delicious

Simple Jalapeño Poppers Recipe

FoodLibby RasmussenComment

Jalapeño poppers are great for essentially any occasion. Whether it's the for the Superbowl or a summer barbecue, they always seem to be a party hit.  Unfortunately, with all of the bacon and fried oil they can be a little labor intensive, and lets be honest, heavy.  I wanted to steer away from all the muss and fuss and come up with a lighter, more fresh version of the classic popper. Check out the recipe below! 

Ingredients

10 jalapeño chiles
1 cup mild cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 ounces cream cheese, softened
3 scallions, sliced thin
3 tablespoons minced fresh cilantro
2 tablespoons panko bread crumbs
1 large egg yolk
2 teaspoons lime juice
1 teaspoon ground cumin

Instructions

  1. Pre-heat your oven to 450 degrees.
  2. Cut jalapeños in half lengthwise, leaving the stems in tact and removing the seeds and ribs.
  3.  Mix both of the cheeses, cream cheese, scallions cilantro, panko, egg yolk, lime juice,  and cumin, together in bowl until thoroughly combined.
  4. Divide the cheese mixture among jalapeños, pressing into the peppers.
  5. Bake jalapeños until tender and filling is lightly browned, 9 to 14 minutes. Let cool for 5 minutes. 
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Photos: Libby Living Colorfully

Photos: Libby Living Colorfully

If you like your poppers a little softer, prior to filling, heat oven to 500 degrees, salt peppers and face down on a wire rack for 5 minutes. Flip the peppers upright and cook for 4 minutes. This will char the peppers nicely, making them softer, and more mouth-melting later on with the cheese.

Source: Yahoo Food  

Source: Yahoo Food  

Because I wanted my peppers to be a lighter option, I chose to keep them fresh for a slight crunch once cooked. Completely up to you! Finish off the poppers with additional toppings like hot sauce, blue cheese, bacon, or honey for extra flavor.