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Associa Family Cookbook Volume III
N I C O L E P. • E V E R G R E E N M A N A G E M E N T G R O U P, A N A S S O C I A
®
C O M P A N Y
1. Preheat oven to 350°F.
2. Make the muffins by sautéing the jalapeños and
frozen corn in a skillet until charred. Set aside.
3. In a large bowl, whisk flour, cornmeal, sugar,
baking powder, and salt. Set aside.
4. In a medium bowl, whisk melted butter, oil, milk,
and eggs.
5. Add the wet ingredients to the dry ingredients
and mix until just combined.
6. Fold in cheese, sautéed jalapeños and corn, and
creamed corn.
7. Fill greased muffin tin cups about ²
³
of the way
and bake for 13-15 minutes, until there's no wet
batter.
8. Prepare sweet heat butter by whipping butter,
honey, and seasonings with a hand mixer until
light and creamy.
9. Brush the sweet heat
butter over the tops of
cooked muffins.
10. Allow to cool for a few
minutes before removing
from the pan.
Muffins
3 jalapeños, diced
1 cup frozen corn
2 cups gluten-free flour
1 cup course-ground cornmeal
1 cup sugar
1½ Tbsp baking powder
1 tsp salt
½ cup butter, melted
½ cup oil
1¼ cups milk
3 large eggs
16 oz sharp cheddar cheese, shredded
1 (4.75 oz) can creamed corn
Sweet Heat Butter
8 Tbsp butter, room temperature
1 Tbsp honey
1 tsp Cajun seasoning
½ tsp chili powder
ingredients
directions
Cheesy Jalapeño Corn Bread Muffins
M A K E S 1 2 M U F F I N S
BREADS
