There’s a teeny tiny little restaurant in the East Village that I’ve been obsessed with lately. When I say teeny tiny, I mean it. Dirt Candy is a vegetarian and mostly vegan-adaptable little spot with maybe 8 two-top tables total. The first time we went was in January – I had made the reservations in November. We went again a couple weeks ago, and I made the reservation in January after experiencing it once. Maybe it’s the exclusivity of it that makes it all the even more exciting. Having that reservation to look forward to for months, thinking about the food and what to order. It’s a bit ridiculous. But in a good way. (It’s also so tiny with such low light I have yet to have a photograph turn out well enough to blog about…maybe some day I’ll crack the code and share the dishes)
The first time we were there, the restaurant was celebrating its 5th anniversary and were serving everyone free jalapeño corn fritters with maple butter. The second time we went, we absolutely had to order them again. They were crazy delicious. The spiciness of the jalapeño juxtaposed with the sweetness of the maple was absolutely drool inducing.
I decided to try and recreate the flavors with less guilt than fried fritters by whipping up a cornbread instead. Seeing as though I’m kitchen-challenged, I don’t have a 9×9 inch pan, which is what one would normally put cornbread in. So these ended up as muffins.
They would be delicious with chili, or any other hearty meals. But they were also delicious on their own. I had some for breakfast, a savory-sweet treat, had some as a side for dinner, and even just a snack here and there.
I made them with corn flour, and a cornbread mix (sent R out for cornmeal, that’s what he came back with) so not only are they delicious, but they’re also gluten-free. And I didn’t find them all too spicy, so they should be crowd pleasers all around. I know my dad will love them, and I plan on making them for him the next time I see him!
Jalapeño Cornbread Muffins with Maple Chili Lime Drizzle
What you’ll need for the cornbread:
- 1 cup corn flour
- 1 cup cornmeal or cornbread mix
- 1/4 cup canola oil
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 1 jalapeño, chopped
- 1 cup, plus two tablespoons non-dairy milk (I used unsweetened rice milk because it was what I had on hand, normally I would use almond, but this was just fine)
What you’ll need for the drizzle (or glaze, or dipping, depends on how you want to eat it – or what you like to call it)
- 3 tablespoons maple syrup
- 1-2 tablespoons fresh lime juice (I used 1/2 a lime, but it was a really juicy lime!)
- 1/4 teaspoon chili powder
- Preheat the oven to 375. Mix all your dry ingredients together, and then fold the wet ingredients into the dry
- Mix well until everything is incorporated. I started with only one cup of milk, and then needed a little more milk to thin it out a little bit.
- Grease some cupcake tins, or use paper cups, and fill the cups about 3/4 of the way full. Bake for 20 minutes.
- While the muffins are baking, simply whisk the drizzle ingredients together. When the muffins have cooled a little bit, drizzle the maple chili lime mixture on top of the muffins. Have some on hand to dip in as well if you like. They’re even better eaten when they’re still a little warm. Enjoy!