When my kids were little, they didn't like cornbread, cut into triangles, so I started making cornbread muffins. Suddenly, they loved cornbread and would eat several at a time, especially with chili or soup. I have used my basic cornbread recipe and added a few tweaks. Now that they're grown and have developed a taste for hot and spicy food, I add jalapenos and cheese. Buttery, hot, and delicious!Marguerite's Cornbread Muffins
2 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 Tbs. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cayenne pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped jalapeno pepper (optional)
In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients. Mix well and pour into greased muffin cups, or use paper liners and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Bon appetit!
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Here's a little more bayou boogie, from the Festival Acadiens ,on Saturday, that I uploaded to You Tube. I'd like to dedicate this song to my dear friend, Janine, over at Sniffles and Smiles, who had surgery today. Please visit her wonderful blog and keep her in your thoughts and prayers. Nathan and the Zydeco Cha Chas were rockin' this crowd before the dance area became mud. Hot! Enjoy!!
Nathan and the Zydeco Cha Chas
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