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Tasty Thursday – Taste of the South

I am constantly on the hunt for the PERFECT recipe for 1. Biscuits (if Popeyes could just tell me their secret I’d forever be indebted, don’t judge until you’ve tried them, they’re heavenly) and 2. Corn Bread. I have tried dozens and they’re always good, but not amazing and nothing like what I ate when I lived in Georgia. It’s like the Holy Grail, hopefully more attainable but I’m always looking for it! If you have one, tried and true, please please please share. I’ll be forever grateful!

I found a pretty good recipe this weekend for the later of the two searches – Chive &  Jalapeño Corn Muffins. Earlier this summer when Matt and I went strawberry picking we bought a pepper plant. The peppers finally harvested so we plucked them off and decided to have something with a kick for dinner. I adapted the recipe from one I found in Cooking Light magazine and the entire dozen were finished by Monday (caveat – I ate one for breakfast, 2 with Split Pea soup for lunch, and another with Monday’s dinner, oops!). I served the muffins for BBQ chicken on the grill, apple sauce, and my favorite sweet potato salsa for our veggie (it’s chocked full of super foods!). Overall it was a pretty delicious Sunday supper!

Here’s the recipe, enjoy!


  • 1 1/4 cups fat-free buttermilk – next time I’m using full-fat
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 4 1/2 ounces all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 3 ounces grated fresh Parmigiano-Reggiano cheese (about 3/4 cup)
  • 3 tablespoons finely chopped fresh chives
  • 1 tablespoon of diced jalapeño


1. Preheat oven to 400°.

2. Combine the buttermilk, olive oil, and egg

3. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

4. Stir in 2 ounces of cheese (about 1/2 cup), 2 tablespoons chives and all jalapeños. Spoon into 12 muffin cups coated with butter (cooking spray burns in muffin pans and smells awful!). Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.

5. Bake at 400° for 12 minutes or until a fork inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

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