Jalapeño pimento cheese corn bread muffins

 By Elizabeth Heiskill she  showed this on Instagram as a recipe for her new cookbook. I was lazy and used a boxed corn mix and then over filled the minimuffin pan and didn't remove them immediately so they weren't very pretty served upside down but they were good! She added you can serve them room temperature or heat them in the oven just until the cheese starts to melt if you want to make this hors d’oeuvre unforgettable!

1 (8-ounce) block white cheddar cheese, shredded (about 2 cups)
1 cup mayonnaise
2 ounces parmesan cheese, shredded (about 1⁄2 cup)
3⁄4 cup roasted red bell peppers (half a 12-ounce jar), drained and diced
1⁄4 cup chopped drained pickled jalapeños 2 teaspoons juice from the jalapeños
1⁄4 cup chopped green onions (white and green parts)
1⁄4 teaspoon hot sauce
1⁄4 teaspoon Creole seasoning (preferably Tony Chachere’s)
1⁄4 teaspoon Worcestershire sauce

1. Stir together the cheddar, mayonnaise, parmesan, red peppers, jalapeños, jalapeño juice, green onions, hot sauce, Creole seasoning, and Worcestershire in a large bowl. Cover and store in refrigerator until you’re ready to serve, up to 10 days.


Cornibread Muffins

Makes 24 regular-size muffins or 72 mini muffins

2 cups self-rising flour
2 cups self-rising white cornmeal 1 teaspoon sugar
2 large eggs
3 cups buttermilk
24 tablespoons (11⁄2 cups) vegetable oil, for the muffin tin

1. Preheat the oven to 400°F. Mix the flour, cornmeal, and sugar in one bowl. In another bowl, whisk the eggs with the buttermilk. Add the dry ingredients to the wet ingredients and mix until smooth.

2. Pour 1 tablespoon oil into each cup of two regular muffin pans or 1 teaspoon into each mini muffin cup. Heat the muffin pans in the oven for 5 to 7 minutes. Carefully pour the hot oil onto the cornbread mixture. Stir well.

3. Pour the batter into the muffin cups and bake until golden brown, about 25 minutes. Serve immediately. To freeze for later, let cool to room temperature and then freeze in an airtight container for up to 6 months. Thaw overnight in the refrigerator and then reheat in a 350° oven until warm, about 20 minutes.