Time: 2 hours 50 minutes
Complexity: easily
Quantity: 24 muffins

These corn muffins are topped like dessert cupcakes, but they're not sweet and are perfect for appetizers or as a side dish with meat and poultry. The muffins themselves are baked from a mixture of wheat and corn flour, with crushed fresh and pickled chili peppers added to the batter, but their real highlight is the wonderful topping of two types of grated cheddar, pimento peppers, mayonnaise, green onions, crispy bacon bits, and spices, including the Neely family's signature barbecue seasoning (see recipe below). Spoon the topping onto the muffins once they've cooled completely, and enjoy.

Ingredients:

Muffins

• 1 cup self-rising cornmeal
• 1 cup self-raising wheat flour
• 2 tablespoons of sugar
• 2 eggs, lightly beaten
• 1 and 1/4 cups of sour milk or kefir
• 3 tablespoons melted butter + 1/4 tablespoon chilled butter
• 0.5 cup finely chopped onion
• 1 teaspoon seeded and chopped jalapeño pepper
• 200g canned green chillies, drained and chopped

Topping

• 4 strips bacon, for garnish
• 340 g extra sharp white cheddar, grated
• 1/4 cup extra sharp yellow cheddar, grated
• 1 can (200g) canned pimento peppers, drained and finely chopped
• 0.5 tsp black pepper
• 1/4 tsp cayenne pepper
• 3/4 cup mayonnaise
• 1 tbsp. l. Neely's BBQ Seasoning, recipe below.
• 4 green onions, chopped

Nili's BBQ Seasoning

• 3/4 cup white sugar
• 1 and 1/3 cups paprika
• 3 and 3/4 tbsp onion powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

self-raising flour, corn flour, eggs, kefir, mayonnaise, cheddar cheese, pimento pepper, ground cayenne pepper, onion powder, paprika

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Preparation:

Step 1
• Topping:
  
  In a small skillet over medium heat, fry the bacon until crisp. Transfer to a plate lined with paper towels to drain and cool. Then, chop the bacon and set aside.
  
  Mix the barbecue seasoning in an airtight container. The seasoning can be stored for up to 3 months. In a medium bowl, combine the cheeses with the pimento peppers, spices, and mayonnaise. Reserve the green onions for serving. Refrigerate the topping for 2 hours.
  
Step 2
• Preheat oven to 190°C.
Step 3
• Muffins:
  
  In a large bowl, combine the wheat and corn flour, sugar, eggs, sour milk, and 3 tablespoons of melted butter. Knead the dough.
Step 4
• Sauté the onion and jalapeño in 1/4 tablespoon of butter for about 2 minutes. Season with salt, black pepper, and chili flakes. Remove from heat, cool slightly, and add to the batter.
Step 5
• Spray two 12-cup muffin pans with cooking spray. Fill the cups three-quarters full with batter. Bake for 12-15 minutes, until golden brown. Let cool, then top each muffin with the pimento cheese mixture. Sprinkle with crispy chopped bacon and finely chopped green onions.

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