This Just In! Cheddar Makes it Even Better!

I have a new update on the Spiced Sweet-N-Spicy Corn Muffin recipe below. I made it again since I last posted and got a little more creative in the kitchen.

So here's what you do. Add 1/2 cup of shredded sharp cheddar cheese and 1 more tablespoon of butter/margarine to the corn muffin batter in the recipe described below and continue to follow the instructions.

Then enjoy spicy, cheesy, sweet, and savory corn manna from heaven.

Seriously, its that good 8 ).


Other corn muffin combos that might be worth trying...

-chopped (and cooked) bacon
-onions/scallions
-mushrooms
-chopped peppers
-chopped tomatoes (though mediating the acidity might pose a problem)
-chopped pineapple (yes! But perhaps nix the Italian seasoning for freshly ground ginger)

Any others?

hmmm.....I'll try these and get back to you 8 )

Well if you muffin ask, I've been studying and chili-ing today.

Well, I'm back. I know that it has been a long hiatus, and I promise you I've not starved over the past 2 mos. I have been cooking, but maybe documenting less than I should. My apologies. I've always been bad at keeping journals, updating twitter, and myriad other aptly described "thingies" that require constant or occasional attention. I shall do better....but I digress.

I made chili today! But more importantly I tried my hand at what I shall call Spiced Sweet-N-Spicy Corn Muffins. Can't wait for them to finish baking and the slow cooker to...well...speed itself along. But patience is something to be rewarded. Anywho.... here are the easy recipes I threw together. Pictures (and dinner!) to come.
Spiced Sweet-N-Spicy Corn Muffins

In one bowl mix:

-2 boxes of Jiffy Corn Bread Mix (this is best because it is lightly sweetened--though you are welcome to change it up/make your own--and comment with the recipe 8 )
-2/3 cup of milk
-2 med eggs
-1 tbs. butter or margarine
-hot sauce to taste (Yes--please live a little and taste the batter. The eggs are pasteurized. You'll be okay.)
-2 tbs. of Italian seasoning.

Pour batter into either pre-lubed muffin pans or muffin-cups. Sprinkle additional Italian seasoning on top for a pretty and aromatic muffin topping. Bake at 400 degrees for 15-20 mins. Makes 12-14 muffins.

Varied Veggie, Mildly Meaty Chili

In a slow cooker combine:

• canned and drained, frozen, or fresh chopped veggies (whatever and as much your heart desires/slow cooker can hold--though I discourage lettuce)
• tomatoes--chopped roma, or halved grape or cherry tomatoes (same measurement as before)
• 1 large can of kidney beans
• 1 chopped med. sized potato
• 1 tablespoon minced garlic
• 1 lb of browned hamburger
• 1 tbs Worcestershire
• 2 tbs hot sauce
  
• 2 cans of tomato sauce
  
• 1/4-1/3 cup of Sweet Baby Ray's BBQ sauce (Ray's is my fav. but you go with what you like and measure to taste)
• garlic powder, rosemary, basil, thyme, oregano, salt and paper to taste
  
• Two chili seasoning packets (store brand is fine, I prefer Kroger)

slow cook on low 5-7 hours.