These are great with soups, stews, chili, etc. The second time I made them, I added 3 strips of cooked, crumbled bacon AND put just a tiny bit of bacon grease in each cup, heating in oven to emulsify before adding muffin mixture. They were wonderful. I also used self-rising yellow cornmeal because I did not have enough of regular. I cut the baking powder and baking soda amounts in half. It didn't seem to make a big difference - perhaps they were a tiny bit lighter but nothing significant. By the way, this recipe made only 27 muffins. The recipe calls for two 12-muffin pans, so I'm not sure where the "Yield: 48 muffins" comes from.
I really liked these fresh out of the oven but thought that they were even better after frozen then reheated in the oven. Crisp and light. Mmmm...
Loved them! I used regular Jack instead of pepper (because I didn't have any at home) but I used the cayenne pepper. It had a spicy kick to it, so I'm not sure what it would taste like with the pepper Jack. They were nice and crispy on the outside and soft on the inside. Very good. They are mini, so you can serve them as a snack or appetizer. ;)
I can't believe nobody's tried these! They are light, crispy-yet-tender little morsels that pair very well with soup. I did make them a bit healthier, using fresh-milled white whole wheat flour and cutting the butter by half (as I omitted the onion, which my husband doesn't care for). I also used light buttermilk instead of whole (tweaking the leavening accordingly - 1 1/2 tsp. baking powder and 5/8 tsp. soda) and added some corn solids leftover from making broth. I used regular jack cheese as my husband doesn't do spicy. They were a bit larger as I only had 41, but they baked up in 10 minutes and were wonderful spread with a wee bit of butter.