Corn Muffins So Good, You Can’t Eat Just One!

About 6 months ago some friends took James & I to a restaurant in Brooklyn called Brooklyn Star for dinner.  It was some pretty tasty and interesting southern comfort food — most notably the fried pig tails (yes… bones and all) and cornbread with bacon and jalapeño.  The cornbread ended up being the talk of the meal.  It was fantastic.  So fantastic that I took the taste home with me and came up with my own rendition!

Below you’ll find my interpretation for a gluten-free, savory, spicy and slightly sweet corn muffin.  They go well with chili, sloppy joes and your upcoming Thanksgiving dinner!

corn muffins with bacon and serrano peppers

Brooklyn’s Star Muffins

  • 1 cup cornmeal
  • 1 cup brown rice flour
  • 1/2 teaspoon xantham gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/4 cup canola oil
  • 1 cup rice milk
  • 5 slices of bacon, cooked (4 slices chopped, 1 slice chopped fine for topping)
  • 2 small serrano peppers chopped fine with seeds! (if you’d like a slighly less spicy muffin, try the seeds from one pepper or replace use jalapeño peppers instead)
  • 1/4 cup corn chopped fine (for topping)

Heat oven to 350 degrees.  Spray muffin tins with cooking spray.*

Mix dry ingredients in a large bowl and set aside.  Add bacon, peppers and seeds to dry ingredients and mix until bacon and peppers are coated with flour mixture.  Mix maple syrup, eggs, canola oil and rice milk in small bowl.  Add liquid to dry mixture and fold ingredients together until just combined – lumps are OK!

Pour batter into muffin tins.  Sprinkle tops with chopped corn and bacon bits.  Bake for 12-15 minutes or until toothpick inserted in middle comes out clean.  ENJOY!

*You can also bake the cornbread in a skillet (see below) this is how it is served at Brooklyn Star.

cornbread with bacon and serrano peppers in a skillet

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