This year I decided not to stuff my turkey. Instead, I'm going to bake cornbread muffins with slices of jalapeño pepper and chorizo! In this way, I'll be fulfilling the tradition of serving cornbread on my Thanksgiving table, plus I'll add some of our Latin flavor to my meal.
Since in my house we all love cornbread, these muffins will definitely be a success. Like many of the recipes from my 2013 Thanksgiving menu, these muffins can be made in advance. Although just for the sake of eating them fresh, I'll bake them the day of Thanksgiving, while the turkey is cooling down before the carving. I hope you like my recipe!
Corn Muffins with chorizo and jalapeno
Makes 12 muffins
4 tablespoons of melted butter
1 cup of all-purpose flour
1 cup of cornmeal
2 tablespoons of sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 1/4 cups of buttermilk or plain yogurt
1 cup of corn kernels (can be fresh or canned)
3/4 cup of shredded cheddar cheese
3/4 cup of coarsely chopped sausage
1 jalapeño pepper, seeded and finely sliced
1. Preheat oven to 375°F and place paper cups on a muffin pan.
2. In a bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt. Reserve.
3. In another bowl, mix the buttermilk or yogurt, egg and melted butter.
4. Add the flour mixture and stir until evenly moistened.
5. Stir in the corn, cheese, sausage and jalapeño.
6. Fill the paper cups to ¾ full with the mixture.
7. Bake for 15-20 minutes until toothpick inserted in the center of muffins comes out clean.
8. Transfer the pan to a rack and let the muffins cool for about 5-10 minutes.
For more of my recipes, visit my cooking blog.
Image via Pinterest / Two Peas & Their Pod