We had a lot of parties when I was growing up. Those parties were a lot of work for my parents. I mean, I’m not just talking about a small family gathering. No, our family is HUGE. Think drinks, appetizers, dinner, and dessert for anywhere from thirty-five to fifty people. There are 26 Amsdells (soon to be 28), 24 Gerards, and, with our very close friends, the Mooneys, a handful more. Yeah, it was a lot, and the parties were often.Anyway, weird eleven-year-old me liked to help out on occasion. I have no idea how I came across a clipping of these Jalapeño Cornbread muffins from the Plain Dealer, but I did, and I really wanted to make them. So I did. Eleven-year-old me had never made cornbread and had definitely never seen a jalapeño pepper before. So here’s what I remember about that day. My dad had said something about being careful with the jalapeño peppers, and I remember saying, “Dad, they’re peppers, I will be fine.” And I was. I made my muffins, and all was good—that is, until my skin and eyes started burning—like burning so bad. Ah yeah. I think I touched EVERY part of my body with those fiery fingers. It was awful, and I swear it seemed like it lasted hours, maybe even a day! I’d never felt anything like it, and I swore I would never go near one of those green things again. Really, I said that. I was seriously, seriously, viciously afraid of jalapeño peppers. But I also remember how everyone loved the muffins—really loved them. I mean, we had not one left over, which was rare. We normally had leftovers of everything. Everyone just kept saying how good they were and that they wanted the recipe. You guys, I don’t even think I ate one. This bums me out because I have no idea where that recipe is. I probably threw it out in fear of the devil jalapeño pepper, which I absolutely adore today. Yup, I adore these dark green hot peppers, especially with cheddar cheese. Not sure when I got over my fear, but I’m sure glad I did. And you know what? Touching the seeds does not even bother me anymore. Don’t get me wrong, I’m very careful when dealing with those seeds, but I never seem to feel any real sting anymore. Obviously, this is just awesome. Because you all know, I like to use a whole lot of jalapeño peppers.
The Details
These Sweet Honey Jalapeño Cheddar Cornbread Biscuits are a cross between a sweet honey cornbread muffin and a buttery biscuit – but with a kick. They are awesome. The buttery flavor and flakiness of a biscuit combined with the sweetness of a honey cornbread muffin—all mixed together with a kick from the jalapeño and then a big ol’ bite of sharp cheddar cheese!! Ah, huh, it’s good. Plus, they take just twenty-five minutes! Oh, and they’re also perfect for your Memorial BBQ that you will hopefully be having in just over a week—or maybe even that BBQ you’re having today!! Whoa, that’s crazy, Memorial Day is in a week! Which reminds me—I need to warn you. I have some doozies coming at you this week. Prepare yourselves for recipes that are healthy and fruity, a couple for the grill, and some yummy chocolate and ice cream! These Sweet Honey Jalapeño Cheddar Cornbread Biscuits are just the killer start!
For real!
