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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is out of my KCTS Chefs 2002 cookbook...it was sent in by Chef & co-owner Matthew Marcus...the restaurant was (it is now closed) called... From the Bayou ...hope you enjoy... Ingredients:
1 cup flour |
1/4 cup sugar |
1 1/4 cups yellow cornmeal |
2 teaspoons baking powder |
3/4 tablespoon salt |
2 eggs |
3/4 cup milk |
1/3 cup pickled jalapeno pepper, drained and pureed (reserve liquid) |
2 tablespoons honey |
Directions:
1. Preheat oven to 375°F.
2. Grease a 24-cup mini muffin tin with a nonstick spray.
3. In a large bowl, combine flour, sugar, cornmeal, baking powder and slat.
4. In a separate bowl, beat the eggs with the jalapeno, milk and honey.
5. Add the dry mixture slowly to the wet mixture.
6. If desired, add a little of the jalapeno liquid to make'em nice and spicy.
7. Spoon the batter into the sprayed muffin tins.
8. Bake for 10 to 12 minutes.
9. Note: They are wonderful drizzled with creamed honey and butter.
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