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Country Kitchen
October 2, 2013 Previous Recipe | Next Recipe
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FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FAYETTE COUNTY - Corny Bread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
DALE COUNTY - Spicy Cornbread Muffins

1⁄2 cup butter
1⁄2 onion
1-2 jalapeño peppers, seeded and finely chopped
1 clove garlic, minced
1 teaspoon baking soda
1 cup buttermilk
1 cup shredded cheddar cheese
1 can Mexicorn, drained
1 cup all-purpose flour
2 teaspoons baking powder
1 cup yellow cornmeal
1 teaspoon salt
3 large eggs

Preheat oven to 400 F. Spray 12-cup muffin pan with nonstick spray. In a medium saute pan, over medium heat, add 2 tablespoons of butter. Once the butter has melted, add onions and peppers and saute until soft, about four minutes. Season with salt to taste. Stir in corn and cook until heated through. Set aside to cool.

Melt remaining butter in a small pan over low heat and, once melted, remove from heat.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. In another bowl, add buttermilk and eggs, whisking lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sautéed vegetables with the melted butter and shredded cheese; continue to fold. The batter will be thick.

Place equal amounts of batter in each muffin tin. Bake for 10 minutes. Remove from oven and let cool for 10 minutes on wire rack before serving.
-Debbie Baker, Dale County





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