To back up a bit, my husband and I have signed up to help host international guests in our home as a part of a program with the US Department of State and World Denver. I crave talking to people from different countries with different and yet similar ideas. So far my husband and I have had guests from Albania, Angola, Philippines, Guyana, Suriname, and Kosovo.....and did I say...I love travel and travel writing, too. We've done two of these dinners so far. It's been a fun challenge to create menus that I think everyone will have a selection and combine flavors that make sense.
With this meal came the restrictions of one pescetarian, one allergy to all nuts but seeds were okay, and one who would eat anything! In order to move this forward, I decided we would just make it comfortable for everyone and go with vegetarian. For the Southeast Asians in the crowd, this kind of vegetarian will eat both milk and eggs. The menu and the corn muffin recipe both include these two items.
THE MENU
Appetizer:
Fresh popped popcorn with butter, olive oil, salt, pepper, onion and garlic powder and micro-planed parmigiano reggiano
Fresh made hummus served with celery and carrot sticks, cauliflower and cucumber slices
Toasted raw pumpkin, sunflower, flax and sesame seeds with brown sugar, salt, pepper, smoked paprika
Salad:
Spinach with homemade vinegrette with balsamic reduction
Red Cabbage Slaw with Rice wine, wasabi and crushed, mustard seed vinagrette
Cute and Mini Corn Muffins
Main:
Vegetarian Chili with shredded sharp cheddar cheese, sour cream, oyster crackers
Jeera Rice
Cute and Mini Corn Muffins (Round 2)
Dessert:
Cinnamon/Nutmeg Topped Crusted Brownies
Vanilla Bean Ice Cream
And, finally, the recipe!!
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| Cute and Mini Corn Muffins |
Preheat oven to 450 degrees Fahrenheit
Lightly butter 2 mini muffin tins (Pans I use have 12 muffin cups each)
3/4 Cup Coursely Ground Polenta Meal
3/4 Cup Tamale Corn Flour
1/2 Cup Whole Wheat Flour
2 eggs
1 1/2 Cup Buttermilk
1 Teaspoon Baking Soda
1 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
2 Teaspoons Sugar
1/2 Teaspoon Fresh Ground Black Pepper
1/4 Cup Melted Butter
1/4 Cup Extra Virgin Olive Oil
1/4 - 1/2 Teaspoon Finely Ground, Dried Jalepeno Peppers
3/4 Cup Freeze Dried Corn
Mix all ingredients together until just blended.
Fill each mini muffin tin to about 7/8 full.
Bake 10 minutes in the middle of the oven.
Remove immediately from oven. Transfer mini muffins to a cookie rack to cool.
Serve immediately or rewarm in 170 degree Fahrenheit oven.
Notes:
Using butter in small amounts on the cups of the muffin tin creates a nice 'crust' for the muffins. The photo shows varying results of the browned butter. It makes it easier to remove the muffins. If you don't have two tins, you will need to re-butter the cups in the tins before adding the second baking of batter or the crust will not form and muffins may stick.
I purchase freeze dried corn from my favorite herb and spice store in Denver, Savory Spice Shop. The original store, which is also my favorite, is on Platte Street just 'north' 15th Street and
east' of I-25. They also have an online presence but have franchised to many other locations in Colorado and across the country.
Preheating will be important because you want the muffins to develop quickly. You will need to watch to make sure the butter doesn't burn and the muffins don't burn. 450 degrees is a very hot oven.
This was such a great, fast, make-ahead, freezable recipe for a lovely fall accompaniment to chili or squash soups.
Happy baking! Cheers.
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