Honey Habanero Corn Muffins

[Striper Club]

2 Boxes Jiffy cornbread mix (or equivalent)

12 OZ Cream Corn (think small can is 14.5 oz)

2/3 Cup Milk

2 Eggs

Honey

2-4 Habaneros (2 is rather mild for this recipe but adds nice flavor)


Remove Seeds from Habaneros

Add Habs and Cream Corn to food processor and pulse until habs are fine

In large mixing bowl add all indredients and blend until smooth

Fill greased muffin pan ½ full per cup (you can use muffin parchment as well)

Preheat oven to 400 F

Bake for 18-24 minutes or until golden.

Pour a dollop of honey on each muffin before removing from pan.

[Chrome Bumper]

Oh man that was good,

stated from scratch instead of mix(didn't have any in the house), heated a fry pan with a little of peanut oil to smoke and put the batter in to brown it, amped up the honey and subbed sour dream for the milk. Used 4 habeneros. Kinda like soaking in a hot tub, yum yum!!! You know its good when it never gets a chance to cool down.

Gonna follow up with a fresh cajun sturgeon fry... :dance:

[Striper Club]

I think the mix is just cornmeal and flour anyway, but it was on sale! :wink:

I like the sour cream idea! Whole kernel corn and a little more milk is another option.

The trick is to not get them too dry, but exta honey can help with that. :smile:

[Ericw]

Are they HOt?

[Striper Club]

They can be, if you leave the membranes on the Habs. I guess there is a touch of heat with just the 2 Habs, but I have a very high threshhold. I imagine using 4 Habs would make them rather hotish. Start low and work your way up if you are not sure.

The key is getting the flavor and not too much heat.

[backeddy]

tried this with less milk and added chopped green onions dropped ice cream sized scoops into hot oil. made killer little fritters!!!!!!