Guest Recipe: Mez's Jalapeno Corn Muffin Loaf

Course: Breakfast, lunchbox, Snack

Cuisine: American

Servings:

Calories: 370kcal

120 g butter cubed (dairy-free if required)
60-80 g jalapeños fresh or pickled, adjust to taste, well drained and patted dry with paper towel
1 med onion quartered
150 g sharp cheddar cubed (dairy-free if required)
30-50 g parmesan cubed (nutritional yeast if required)
2 eggs
150 g buttermilk (or milk of choice + 2 tsp apple cider vinegar)
30 g maple syrup
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
½ tsp sweet paprika
150 g frozen corn kernels room temp, well drained and patted dry with paper towel
300 g self-raising flour (gluten-free if required)

Preheat oven to 180°C fan forced. Line a loaf tin with baking paper or a 12-hole muffin tray with patty cases.
Add chorizo to mixer bowl. Chop for 3 sec/speed 6/MC on. Set aside.
Add cheddar and parmesan (from muffin mix). Blend for 3 sec/speed 6/MC on. Set aside.
Add topping jalapeño and parmesan to bowl. Blend for 3 sec/speed 9/MC on.
Add remaining topping ingredients and blend for 20 sec/speed 4/MC on. Set aside.
Add jalapeños and onion (from muffin mix) to bowl. Chop for 3 sec/speed 5/MC on. Scrape down.
Add butter and cook for 5 min/100°C/reverse/speed 1/MC on.
While butter is melting, cook reserved chorizo in a frypan over medium heat until crispy. Set aside.
Add eggs, buttermilk, maple syrup, onion powder, garlic powder and both paprikas. Mix for 10 sec/reverse/speed 4/MC on. Scrape down.
Add reserved cheeses, corn and flour. Mix for 10 sec/reverse/speed 4/MC on.
Pour into prepared loaf pan or divide evenly into muffin cases.
For a loaf, bake for 50 min - 1 hr or until cooked through (cover top with foil if browning too quickly). For muffins, bake for 15–18 min or until golden and cooked through.
Allow to cool before piping cream cheese topping on top and sprinkling with chorizo crumb.