Chef Deborah Scott is one of San Diego’s premier chefs who is generous with her recipes. The Union Tribune gets requests every holiday season to republish this recipe, and I have ripped it out 3 separate times but never got around to making it; I imagine because my holiday meal seemed already rich enough! Lovely Ruth Hart sent this to me recently with a rave, and I decided why wait for the holidays?
One reader called it “Pure over the top holiday happiness. An embarrassment of riches!” And that it is. I served it to our Swiss visiting relatives along with barbecued ribs (which are hard to find in Europe; and if you do they are called “rips!”) I baked the little muffin like puddings earlier in the afternoon, let them cool a bit and then removed them from the muffin tins and transferred them to a cookie sheet to reheat at dinner time. When you read the ingredients you will get the “riches” comment. A savory treat to be sure. Pretty sure no Indian ever tasted one of these.
1 package Jiffy Corn Muffin mix
1/4 cup plus 1 1/2 T. milk
1/4 cup butter, melted
1 T. Tabasco sauce ( I used Siracha)
1 cup creamed corn
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayo
1 white onion, thinly sliced
Preheat oven to 400 degrees. Butter 12 muffin tins or line with paper liners. In a large bowl, combine the first 5 ingredients, through the creamed corn. Mix well. Fill tins 1/2 full. In another bowl combine the remaining ingredients, and mix well. Top each muffin with this mixture to fill pan. Bake for 30 minutes.
Note: I bet Chef Scott just threw the Jiffy Corn Muffin mix in there to make it easier for us – nice!
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