Julia's Simply Southern: April 2014 >

Monday, April 28, 2014

Cheesy Jalapeno Corn Bread Muffins

  • 2 Cups of Plain Cornmeal
  • 1 Cup of All Purpose Flour
  • 2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of kosher salt
  • cracked pepper to taste
  • 2 Eggs
  • 1 1/2 - 2 Cups of Buttermilk
  • Jalapeno Slices and Shredded Cheddar for Garnish baked into the muffin
  • 1/2 stick of melted butter
Preheat oven to 400 degrees. Combine corn meal, flour, baking powder, baking soda, salt, and pepper together. Whisk in eggs and buttermilk. Spray a muffin pan with non-stick cooking spray and pour batter into a muffin tins. Lay a slice or two of jalapeno on top of each muffin with a sprinkle of shredded cheese. Place into your pre-heated oven and bake 15-20 minutes. Brush tops with butter once they've been removed from the oven and turn muffins into a bread basket.

Thursday, April 24, 2014

Wednesday, April 23, 2014

Roasted Carrots

  • 1 Bunch Carrots (with stems)
  • 2 tbs Olive Oil
  • 1/4 tsp dried Thyme
  • 1/8 tsp Italian Seasoning
  • 1/4 tsp or less Salt
  • Cracked Black Pepper 
I love to buy the pretty bunch of long carrots that still have the greenery left on the ends.

To Roast my carrots I start by peeling the skins off the carrots and snipping the greens off so there is about a one inch bit left on the ends. 

Line a baking sheet with foil and lay out the carrots. Drizzle with olive oil. Make sure the olive oil coats the carrots entirely. 

Season with cracked black pepper, salt, dried thyme and a little Italian seasoning.

Place into the oven and roast at 375 degrees for about 25 minutes. After 25 minutes, turn the oven off and let the carrots remain inside for another 15-20 minutes. 

The carrots are perfectly tender with a nice roasted flavor. 

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