Do You Know the Muffin Man?

Buttermilk Spice Muffin

It is the end of February and I was determined to get this entry in... Last week I ate at the awesome Mimi's with the fabulous Melissa and had the very tasty muffins. The very awesome Buttermilk Spice muffins...those things are incredible! I'm not a spice muffin person at all but I am all for these. I had some pretty good French toast as well.  To me it had an underlying orange flavor.  It was a pleasant surprise.

Friday night I made cheesy chicken enchiladas and corn spoon bread. The enchiladas are simple and curbed my Mexican craving. The spoon bread is a little more complicated but very good.



J.J.'s Cheesy Chicken Enchiladas

• 1 pound ground chicken
• 1 16oz can fat free re-fried beans
• 1 package medium burrito/fajita sized tortillas
• 1 16oz can of enchilada sauce
• 1 pack low sodium taco seasoning
• 1 jar favorite queso or cheez-wiz – depends on how spicey you want it.
• 1 small onion – chopped
• 1 package favorite shredded cheese
• Sour cream for serving (optional)



Enchilada Assembly...I forgot the beans like a fool.



Preheat oven to 350. Brown/ season meat according to packaging. Assemble enchiladas...queso, beans, meat, and onions. Roll and place in greased pan with small amount of sauce, seam side down. Makes 8 to 10 enchiladas depending on how full you stuff them. Cover with remaining sauce. Cover pan with foil and bake 20 minutes. Add a sprinkling of cheese to top of hot enchiladas before serving.

Sweet Corn Spoon Bread/Cake

• 1/2 cup (1 stick butter), softened
• 1/3 cup masa harina(found in Mexican section of store)
• 1/4 cup water
• 1 1/2 cups frozen corn, thawed
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoons baking powder

Preheat oven to 350 degrees.

Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.


Chopped Onion Optional

 Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.

Add cornmeal to mixture and combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.

Pour corn batter into an 8" x 8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50−60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes