Today was a great day at school! Especially after yesterday. I was not sure I wanted to return. But, alas I did and have to say it was a fulfilling day at that. There are a few little projects needing some work, if you know what I mean. What would teachers do if every student was perfect? Some of my fellow teachers might say , “A lot!” But in the end it might be quite boring.
We visited the media center today to explore the world of blogging and how it related to Nutrition and Wellness class. As I monitored the class work, I glanced at the computer screen next to me and asked, ” How did you do that?” It really amazes me the computer skills that my students have. Now I am in the other seat. The slow learner!!! The student is so encouraging, ” Oh, Mrs. L let me show you how to do it. It is just a click here and that is it.” Now I am the student and he is the teacher. I feel excited about learning something new and it gave this kid a big smile.
Throughout the semester my class will be commenting on many of the posts. The instructions are different each time but always they are to use good writing skills. If you read the comments you will see that some are very good. Some on the other hand could use improvement.
Let’s get to the baby corn muffins. This is Paula Dean’s recipe. I just kicked it up a bit with some jalepeno peppers. They are quite easy to put together. I can’t lie and tell you that they are healthy, but it is all about the size of the portion. These are extremely small, just don’t eat twelve!
Depending what size pans you use you could possibly make 48. Don’t worry they freeze really well. To reheat just wrap in foil and place in the oven for about 10 minutes. They can be reheated in the microwave wrapped in paper towel.
Here’s how you make them. Enjoy!
Gather all the ingredients
1 1/4 cups of cornmeal and 2 teaspoons baking powder
Add 1/2 teaspoon salt
Then add 1 cup of sharp grated cheese, 1 8 oz. can of creamed corn, 1 cup sour cream, 1 4 oz. can chopped green chilies and I added 1 chopped jalapeno to add some heat.
Chilies, sour cream, corn and cheddar cheese are added then mix lightly.
Beat slightly 2 eggs and 1/2 canola oil and stir until combined. Do not overmix.
Put in greased mini muffin pan
Bake for 18 to 20 minutes. Just a note here about filling the pans. The ones above are filled just a little too much. It makes it very hard to get out of the pan. At first I thought that I should put oil around the tops of the pan. No!! This did not help. I did find that filling the pans 1/2 instead of 2/3 was the answer. It just did not look as if it would be enough batter, but it will work making them much easier to remove.
Enjoy!
Green Chili Corn Muffins
- 1 1/4 cups cornmeal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup shredded sharp Cheddar cheese
- 8 oz. can cream-style corn
- 1 cup sour cream
- 4 oz. chopped green chilies
- 1/2 cup canola oil
- 2 eggs slightly beaten
Preheat the oven to 400 degrees F. Grease miniature muffin tins wih vegetable oil or cooking spray.
In a small bowl combine the cornmeal, salt, and baking powder. Add the cheese, corn, sour cream, and chilies. ( I stirred in minced jalapeno). Stir until lightly combined. Add the oil and eggs and stir until eveything is just combined. Do not overmix. The batter will be very stiff. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes.
Make 48 miniature muffins
Happy Cooking,
The Teacher Cooks
The Teacher Cooks 
Oh I need these tonight to go with some beans I made!
i just saw her making these the other day and thought they’d be the perfect mate for a hearty bowl of chili! cheese and hot peppers just so happen to be two of my favorite ingredients, and corn’s purty tasty too. 🙂
Love Paula Dean! I plan on loving these muffins soon!
These look absolutely delicious! I’d love to try them. 🙂
I think these would be good bacause I love cheese & cornbread!
These look wonderful (: I would love to try them one day.
I learned that some people don’t eat certain foods because of past experiences with their health and those foods.
these look differnt & tasty!
i love cornbread, its my favorite!
This type of muffin is one of my favorites. It makes me want a few in a big bowl of Chilli!
1st period 4th kitchen pancakes looks very good and i like their presentation.
1st period 4th kitchen,my team put are all into are food and i think it shows.
I realized that one cannot over stir batter or it will be stiff, knwing me i would do that if the disclaimer wasnt posted!
Over stirring seems to always be a bad thing. The batter would be stiff and not easy to use making the muffins taste bad!
This looks great, I love cornbread I learned you must beat the eggs well
I learned that you want to stir the mixture until it is lightly combined.
This looks like a great breakfast to cook but it looks as if I would have to wake up a little early in order to get up and have it ready before everyone started to leave the house. I might as well might it this summer since we won’t as early!
This looks very good, cornbread with cheese and chilli peppers, just sounds yumm too me.
I love cornbread, but i learned that you can put corn and chillies in them to give them a different taste that looks delicious!
i learned you have to beat the eggs really well so the taste will come out just right!
i think the chilies and cheese are a GREAT addition to just plain cornbread
I learned that you mustttt beat the eggs very well!!
I learned that adding cheese and chilies adds pretty colors and adds a delicious taste.