{"id":5672405,"date":"2023-11-11T17:11:27","date_gmt":"2023-11-11T16:11:27","guid":{"rendered":"https:\/\/www.sixtyfivespoons.com\/?p=5672405"},"modified":"2023-11-11T17:13:00","modified_gmt":"2023-11-11T16:13:00","slug":"cheddar-jalepeno-corn-muffins","status":"publish","type":"post","link":"https:\/\/www.sixtyfivespoons.com\/en\/2023\/11\/11\/cheddar-jalepeno-corn-muffins\/","title":{"rendered":"Cheddar & jalepeno corn muffins"},"content":{"rendered":"[vc_row css=”.vc_custom_1610365627683{padding-top: 50px !important;}”][vc_column width=”1\/4″]
\n\t\n\t\n\t\n\t

\n\t\tIngredients\t<\/h3>\n\n\t\n\t\t\t

\n\t\t\tFor 4 small tarts\t\t<\/p>\n\t\t\n<\/div>

\n\n\t

2 cups of flour
\n1 cup of cornmeal
\n1 cup of sugar
\n1 1\/2 tablespoons of baking soda
\n1 teaspoon of salt
\n1\/2 cup of melted unsalted butter
\n1\/2 of vegetable oil
\n1 1\/4 of cups of milk
\n3 eggs
\n1 cup of grated cheddar cheese
\n1 chopped jalepeno pepper<\/p>\n\t\n<\/div>[\/vc_column][vc_column width=”3\/4″]

\n\t\n\t\n\t\n\t

\n\t\tA Thanksgiving recipe !\t<\/h3>\n\n\t\n\t\t\t

\n\t\t\t\t\t<\/p>\n\t\t\n<\/div>

\n\n\t

This Thanskgiving recipe is a classic that I absolutely love making each year for Turkey day. Add some cheese and jalepeno peppers for some tang and cheesy fun and you’re good to go.<\/p>\n\t\n<\/div>[vc_single_image image=”5672406″ img_size=”500×800″][vc_empty_space][vc_single_image image=”5672408″ img_size=”500×800″][vc_empty_space][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1610365799045{padding-top: 50px !important;}”][vc_column css=”.vc_custom_1610365780072{border-top-width: 3px !important;border-right-width: 3px !important;border-bottom-width: 3px !important;border-left-width: 3px !important;border-left-color: #c69f73 !important;border-left-style: solid !important;border-right-color: #c69f73 !important;border-right-style: solid !important;border-top-color: #c69f73 !important;border-top-style: solid !important;border-bottom-color: #c69f73 !important;border-bottom-style: solid !important;border-radius: 2px !important;}”]

\n\t\n\t\n\t\n\t

\n\t\tMethod\t<\/h3>\n\n\t\n\t\t\t

\n\t\t\t\t\t<\/p>\n\t\t\n<\/div>[vc_empty_space]

\n\n\t
    \n
  1. \n
    Preheat oven to 350 degrees and prepare your Silpat mold.<\/div>\n<\/li>\n
  2. \n
    In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.<\/div>\n<\/li>\n
  3. \n
    In a medium bowl mix together butter, oil, milk, and eggs.<\/div>\n<\/li>\n
  4. \n
    Add wet ingredients to dry ingredients and mix until just combined.<\/div>\n<\/li>\n
  5. \n
    Fill muffin cavities half way full. Bake for 15 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).<\/div>\n<\/li>\n
  6. \n
    Allow to cool for about 5 minutes before gently removing muffins from mold.<\/div>\n<\/li>\n
  7. Serve with a dolop of warm butter on top.<\/li>\n<\/ol>\n\t\n<\/div>[vc_single_image image=”5672410″ img_size=”400×700″ alignment=”center”][vc_empty_space][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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