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Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter

Jalapeno Cornbread Beer Bread Muffins, cooking with beer

 

There’s a contradictory element to cornbread.

It’s enough to be a meal all on it’s own, especially when you eat 4 of them, with a beer and some honey butter, but you miss the rest. You miss the ribs, and the greens, and the coleslaw and the mac n cheese and the fried chicken. You miss all those things that cornbread always sits beside on the plate. Maybe it’s just that cornbread is a social food, it just goes with everything. Or maybe it’s because your cornbread memories are accompanied by other comforting good-time food.

But either way, it’s a food that seems to be lonely all by itself. So you should probably make some beer fried chicken and some beer and bacon mac n cheese, maybe some stout BBQ sauce ribs while you’re at it.

Or just eat 4 of them with a beer and call it day.

Jalapeno Beer Cornbread Muffins3

Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter

Ingredients

    For the muffins
  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 3 jalapenos, chopped (remove seeds for a lower heat level)
  • 1 ear of corn, grilled (leftover grilled corn works perfect)
  • 1/3 cup brown sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ¾ cup melted butter
  • ¾ cup wheat beer
  • 2 eggs
  • 3 tbs vegetable oil
  • for the butter:
  • ½ cup butter
  • 2 tbs wheat beer
  • 1 tbs honey
  • 1 tsp Maldon salt

Directions

  1. Preheat the oven to 400.
  2. In a large bowl stir together the cornmeal, flour, jalapenos, kernels cut off the cob of corn, brown sugar, baking soda, baking powder and salt.
  3. Make a well in the center.
  4. Add the melted butter, beer, eggs and vegetable oil, stir until jut combined.
  5. Scoop into the wells of a muffin tin that has been sprayed with cooking spray.
  6. Bake at 400 until lightly browned and top spring back when touched, about 12 to 15 minutes. Allow to cool.
  7. In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  8. Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes.
  9. Serve the cornbread with butter.
https://domesticfits.com/jalapeno-cornbread-beer-bread-muffins-salted-beer-honey-butter/

Jalapeno Beer Cornbread Muffins2

Food Craft: Spring Flower Pot Mini Muffins

I like to play with my food. For some reason, it makes me less hungry.

When I got these little suckers from a vendor at work, I had no interest in eating them. But I did want to play with them. Maybe it’s a commentary on how much food we waste in America, or maybe it’s just because candy is pretty, Food Crafts are huge source of entertainment in my world. Although there are many cupcake toppers featured on websites across the land, I’m not a fan of inedible garnishes. Even if I don’t plan to eat it, it seems like you just didn’t try hard enough.

Sure you can print out a pretty flower decal from your home computer, or make a rose out of paper, or a fancy embelishment with ribbons and buttons, but if you can’t eat it what the heck is it doing on my plate?

No one glues plastic googly eyes to a pot roast. Or puts a wizzard hat on a chicken sandwich. Why are completely random acts of craftiness allowed on baked goods?

And paper flag banners on a cake? weird. Why not put a pile of mail on there, or decorative globe? What’s next, filling my plate with bedazzled paper mache vegetables?

Here is my entry for completely edible cupcake garnish, other than the stick, of course.

 

Spring Flower Pot Mini Muffins

Supplies:

12 chocolate mini muffins

12 small suckers (dum dum sized)

18 standard size marshmallows

3 microwave save bowls

1/4 cup white chocolate

1 pair scissors

1/2 cup chocolate chops

1/2 cup chocolate graham crackers (or chocolate Teddy Grahams)

Cut the marshmallows into four to five slices. There are going to be a few that just don’t look right, so cut more than you need. They will curl up a bit, but just push them flat.

There will most likely be one end that is a bit more rounded and one that is a bit pointier.

Cut off a very small amount of the pointed end, about 1/8 of an inch.

Place the white chocolate in a microwave safe bowl. Heat in the microwave on high for 20 seconds, stir and repeat until melted. Don’t over heat or it will seize. Using a butter knife or a spoon, smear a small on the marshmallow petal where you just made the cut.

Press the chocolate side against the sucker, at the base, nearest the stick. 

Repeat for all pedals. You’ll want to put about 5 petals on each flower which will require a bit of overlapping of the pedals. 

Lay flat until the chocolate glue dries. 

Put the chocolate chips in a microwave safe bowl and heat on high for 30 seconds, stir and repeat until melted. 

In a food processor, process the graham crackers until nothing is left but crumbs. Transfer crumbs to a bowl. 

One at a time, take the mini muffin and submerge the top in the melted chocolate until completely coated. 

Before the chocolate cools and dries, roll the melted chocolate muffin top around in the graham cracker crumbs. 

Once all the chocolate has dried, plant your candy marshmallow flower in your little mini muffin pot. 

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