Okay, so you loved last night’s dinner.
It was down-home, delectable, gourmet, and perfect in every way.
You want to do it again and again, but you want to share in an abundance of ways.
Well, let’s do a little re-take, re-do, re-purposing and share these gems of delight in the way of an appetizer.
Instead of a loaf of cornbread, we’ll make mini muffins, and serve them alongside the fabulous, fresh, and zingy salsa.
Your guests (and you) will be fulfilled, entertained, and will most certainly be CRAVING4MORE!
Mini Creamed Corn Honey Gouda Muffins & Spicy Cranberry Salsa
Creamed Corn Cornbread Muffins:
3/4 cup yellow cornmeal , medium grind
1 1/2 cups all purpose flour
1 Tbs. baking powder
1/2 cup white sugar
pinch sea salt
1 cup canned creamed corn (“Creamed-Style”)
1/2 cup butter, melted
2 eggs, lightly whisked
3/4 cup whole milk
1 cup Honey Goat Gouda cheese, finely chopped
Preheat the oven to 425 degrees.
Whisk together dry ingredients in one bowl. In a separate bowl, mix together the wet ingredients.
Combine the bowls and mix together until fully incorporated together.
Line 1-2 mini muffin pans with mini muffin liners.
Add the batter to mini muffin liners, filling 2/3 of the way full.
Top with spoonfuls of cheese chunks.
Bake for 25-30 minutes, until light golden brown and a toothpick inserted comes out clean.
Top with (or serve alongside) Kicky Cranberry Salsa.
Kicky Cranberry Salsa:
1 (12-oz.) package fresh cranberries, fresh or frozen and thawed
1/2 cup granulated sugar
3 chopped green onions
2 jalapeño peppers, seeded and chopped
1 Tbs. fresh ginger, peeled and finely chopped
1 Tbs. fresh lemon juice (about 1 small lemon)
1 Tbs. fresh lime juice (1 small lime)
½ teaspoon sea salt
¼ cup fresh cilantro, chopped
Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt. Pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours to allow flavors to develop and juices to flow.
