Muffins de maíz con queso cheddar ahumado con mantequilla de miel batida picante
Smoked Cheddar Corn Muffins with spicy Whipped Honey Butter
Rated 5.0 stars by 1 users
Category
Dessert
Servings
Approximately 1 dozen
Corn muffins are a perfect accompaniment to just about any grilled or barbecued dish. Our recipe for Smoked Cheddar Corn Muffins with Spicy Whipped Honey Butter are just the most melt-in-your-mouth version of corn bread we’ve ever eaten and are not only a perfect side, but an addictive treat to eat on their own. When baked on the grill over a lump charcoal, they take on the smokey notes of the grill well without overpowering and will be an item you’ll want to make with every cookout!
Croix Valley
Ingredients
- ½ cup melted butter
- 2 lg. eggs
- 1 cup white cornmeal
- 1 cup flour
- ½ cup sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 ½ cups corn kernels
- ½ cup Aged White Cheddar Cheese, shredded
- ¾ cup Aged Yellow Cheddar Cheese, shredded
- ½ cup butter, at room temperature
- ¼ cup Honey
- ½ tsp Cinnamon
- ½ tsp, Cayenne Pepper
Corn muffins
Honey Butter
Directions
Whisk together butter and eggs. Add cornmeal, flour, sugar, baking soda, salt and buttermilk. Mix until just combined - batter should still be slightly lumpy. Fold in corn kernels, White Cheddar cheese and ½ cup of the Yellow Cheddar (reserving some for tops of muffins).
Let batter rest 10 minutes, then evenly distribute into muffin pans with foil liners (or if you prefer to make this into corn bread, simply add to a cast iron pan).
Bake muffins in 400⁰F grill for approximately 20 minutes or until tops are golden brown. After 10- minutes of being on the grill, distribute the remaining Cheddar Cheese on top of muffins and close lid.
Combine all ingredients for butter and vigorously whip together with a fork until thoroughly combined. Serve on warm muffins!