Anywho- growing up we always ate peanut butter sandwiches with our chili. My husband always ate it with cornbread. I like that combination so that's what we do in our house!
Not too long ago I had a friend suggest that I put an interesting spin on traditional cornbread.
Are you ready for this? Hang on to your pants because I'm going to blow your mind. Here it is: cheddar jalepeño cornbread muffins with raspberry curd filling topped with a jalepeño/butter/cream cheese mixture. Or as I have chosen to call it: Bleeding Jalepeño Cornbread!
I know what you're thinking...nasty, right? NO. WRONG. I had my doubts even while I was making them but once they we're finished and I tried one I blew my own mind!
So here it is....what you came for...the recipes!
Ingredients for Cheddar Jalepeño Cornbread:
□ 1 box Jiffy Cornbread Mix
□ 2 tbsp melted butter
□ 1/3 c milk
□ 1/2 c shredded cheddar cheese
□ 1 can (15.25 oz) sweet corn, drained
□ 1 medium jalepeño, diced -OR- 2 tbsp canned/jarred jalepeño, diced
□ 1 whole egg
- Directions for Cheddar Jalepeño Cornbread:
- ■ Preheat oven to 375°
- ■ Line cupcake pan with cupcake liners
- ■ In a large bowl, mix all ingredients together
- ■ Fill cupcake liners half way with batter
- ■ Bake for 15-20 minutes or until inserted toothpick comes out clean
- ■ Cool cupcakes in pans for only 5 minutes, then move them to a wire rack to cool completely
- ■ Once completely cooled, core cupcakes and fill with raspberry curd and top with cream cheese mixture
Ingredients for Raspberry Curd:
□ 1/2 c unsalted butter
□ 1 pint fresh ripe raspberries
□ 5 large egg yolks (slightly beaten)
□ 3/4 c granulated sugar
□ Pinch of salt
□ 2-3 tsp fresh lemon juice
□ 1/2 c unsalted butter
□ 1 pint fresh ripe raspberries
□ 5 large egg yolks (slightly beaten)
□ 3/4 c granulated sugar
□ Pinch of salt
□ 2-3 tsp fresh lemon juice
Directions for Raspberry Curd:
■ In large sauce pan over medium heat, melt butter
■ Add raspberries, egg yolks, sugar, and salt
■ Stir and mash ingredients at the beginning and end of the 10 minutes of cooking
■ Pour mixture through sieve and mash mixture as much as possible in order to extract the maximum amount of liquid
■ Cool to room temperature
■ Stir in lemon juice to taste
■ Refrigerate unused portion up to 1 month
■ In large sauce pan over medium heat, melt butter
■ Add raspberries, egg yolks, sugar, and salt
■ Stir and mash ingredients at the beginning and end of the 10 minutes of cooking
■ Pour mixture through sieve and mash mixture as much as possible in order to extract the maximum amount of liquid
■ Cool to room temperature
■ Stir in lemon juice to taste
■ Refrigerate unused portion up to 1 month
Ingredients for Jalepeño/Butter/Cream Cheese Mixture:
□ 2 tbsp salted butter
□ 4 oz cream cheese
□ 1 medium jalepeño, diced
Directions for Cream Cheese Mixture:
■ In a medium bowl, mix together all ingredients until light and fluffy
■ Pipe onto conbread muffins
Tips, Tricks, and Helpful Hints:
☆ Instead of milk, I use heavy whipping cream. I like the softness it offers!
☆ If you'd like a little more heat in your muffins, throw in some of the seeds. If you want no heat and just flavor, be sure to remove all ribs and seeds!
☆ Cornbread batter will be lumpy! Don't fret!
☆ If you want your muffins to have lovely crowns, let the batter sit for 3-4 minutes, give it a little stir, THEN pour into the cupcake liners.
☆ If you can't find fresh raspberries or if they're too expensive, 12oz of frozen raspberries work just as well! That's what I used! Just be sure to thaw them completely first! Or else you'll be cooking it a lot longer!
☆ I did not add the lemon juice to my curd simply because I forgot and it still turned out amazing!
☆ While you're cooking the curd, it should thicken. It may take more than 10 minutes. It's better to cook it a few minutes longer than to end up with runny curd and have to re-cook amd re-cool it! Learn from my mistake! Just don't scorch it.
☆ Curd will thicken upon cooling
☆ If curd is not as thick as you'd like after cooling, put back on the stove and continue to cook. I also mixed a small bit of cornstarch with cold water and added it to my curd while I was re-cooking it. Just add it slowly! You don't want to add too much!
☆ Leftover curd is delicious on toast!
☆ When you go to frost the cupcakes, in order to get a nice raspberry curd swirl, coat the inside of your piping bag with the curd and then fill with frosting. Do not try to frost the cupcakes with the curd! It will not work!! Learn from my mistake!
☆ I topped mine with French's Crispy Jalepeños!
I hope all of these ingredients and directions didn't scare you off! If you're feeling adventurous and want to "spice" up your cornbread this is definitely the way to do it! After you try these it'll ruin pain old cornbread for you forever! Trust me!!
If you try out this recipe and like it, let me know! And as always, your own tips, tricks, and helpful hints are always welcome!
Let your delicious creative genius out! ❤
Katrina
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