Jalapeno Cornbread Muffins with Chive Butter | Ember Grille at L’Auberge Resort

Nicole Hood — Sat, 03 Feb 2024 12:14:18 +0000

Back when we were stationed in Louisiana, we had the pleasure of staying at the L’Auberge Resort in Lake Charles. It was one of the nicest casino resorts I have ever been too and everything from the suite, pool, food, drinks, and atmosphere was upscale and luxurious. We had a wonderful anniversary meal at the in house fine dining restaurant, The Ember Grille and the two stars of our meal were the 42oz Tomahawk steak and the amazing Jalapeno Cornbread Muffins with Chive Butter .

I was lucky enough to get the recipe directly from the restaurant chef and today I’m sharing it with y’all!

Scroll down to check it out and let me know what you think!

Our meal was incredible at The Ember Grille and this steak- oh my goodness- was carved at the table and quite impressive as you can see!

After dinner we won big at the casino!

Also check out:

Chicken & Andouille Sausage Gumbo from L’Auberge Baton Rouge

Y’all Have Got To Eat At Stadium Sports Bar & Grill at L’Auberge Casino in Baton Rouge

Ember Jalapeno Cheddar Corn Muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1 cup sharp cheddar cheese*
½ cup diced jalapeno slices*

For the Ember Chive Butter:

1 lb salted butter room temperature
1 cup chopped chives or scallions

Instructions

Preheat oven to 400 degrees.
Lightly grease a 9 inch round cake pan or muffin pans.
-In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Stir in egg, milk and vegetable oil until well combined.
Stir in cheese and jalapeno.
Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm with chive butter.

For the Chive Butter:

In mixer with paddle attachment, whip butter on medium/high speed until fluffy and pale in color.
Reduce speed to low and add chives or scallions.
Mix on low speed until chives are thoroughly incorporated.

Notes

Can adjust cheese and jalapeno to desired taste.

Start by setting out all your measured ingredients.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

Stir in egg, milk and vegetable oil until well combined.

I use fresh jalapenos for this recipe, seeded and diced.

Stir in cheese and jalapeno.

Pour batter into a greased muffin pan.

I like to use a small ice cream scoop.

Bake at 400 degrees in preheated oven.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm with chive butter.

Now it’s time for the chive butter!

This chive butter is super simple and just requires 2 ingredients: salted butter and finely chopped chives.

Fresh chives, finely chopped, are ideal for this recipe.

In a mixer with a paddle attachment, whip butter on medium high speed until fluffy and pale in color.

Reduce speed to low and add chives or scallions.

Mix on low speed until chives are thoroughly incorporated.

I then spread the butter in the center of a large piece of cling wrap.

Then secure and roll into a log then refrigerate.

When you are ready to serve

you can place on a plate or small bowl with a spreader or you can slice into butter pats from the log.

These savory cheese muffins have a slightly spicy kick and are served warm with delicious chive butter for topping.

L’Auberge Casino Resort Lake Charles
https://www.llakecharles.com/
Lake Charles, LA · (337) 395-7777

The post Jalapeno Cornbread Muffins with Chive Butter | Ember Grille at L’Auberge Resort appeared first on For the Love of Food.

Southern Broccoli Cornbread

Nicole Hood — Wed, 12 Aug 2015 23:00:00 +0000

One of the great perks of my job is getting sent cookbooks to review.

I have shelves and shelves of cookbooks of all kinds but I seriously never get tired of them and add to my collection often.

When I received Nicki Pendleton Wood’s new cookbook, Southern Cooking for Company, I was intrigued by the description: “More than 200 Southern Hospitality secrets and show off recipes.”. After reading it over and marking recipes I wanted to try, I was chomping at the bit to get in the kitchen and start cookin’ some good ol’ Southern food!

Here are the recipes I have made so far:

Frozen Pink Lemonade Pie

Summer Squash Souffle Casserole

Sweet Corn and Chorizo Sausage Pudding

Chocolate Whiskey Buttermilk Cake with Praline Topping

“Of all the great ideas in Southern Cooking for Company, the best bit of advice is, don’t wait to entertain- have people over whenever you can, however you can.” – Nicki P. Wood

Nicki is a blogger, food write, and restaurant review and for Southern Cooking for Company, she has complied 200+ Southern inspired recipes that go from traditional to out there {but in a good way}! I made five of her recipes in one week and this Broccoli Cornbread was the first. Cottage cheese adds a fluffy, moist texture and loads of broccoli and Cheddar make it a tasty and filling side dish!

Come back all week for more recipes from Southern Cooking for Company and scroll down for the Broccoli Cornbread recipe and to enter to win a copy of Southern Cooking for Company for yourself!

Southern Broccoli Cornbread

Ingredients

4 large eggs
1 head of broccoli stem removed and cut into florets (or 9 ounce pkg of frozen broccoli, thawed)
1/2 cup sharp Cheddar cheese shredded
1/2 cup 1 stick butter, melted
3/4 cup low-fat cottage cheese {can sub sour cream}
1 medium onion chopped (or 2/3 cup green onion, sliced)
6 ounce pkg cornbread mix yellow, white, or buttermilk

Instructions

Preheat oven to 400 degrees.
Grease a 8 or 9 inch square pan.
Beat the eggs in a large bowl.
Add the broccoli and mix well.
Add the cheese and butter and mix well.
Stir in the cottage cheese and onion.
Sprinkle the cornbread mix over the ingredients and mix until no pockets of dry mix remain.
Pour the mixture into the pan.
Bake for 35 minutes, or until a wooden pick inserted into the center comes out clean.
Remove from oven, let cool slightly, then cut into squares and serve.
*You can also add a couple cups of cooked chicken to make it an entree!

Notes

Recipe from Southern Cooking for Company by Nicki Pendleton Wood

I used one head of Broccoli for this recipe. Cut off the stem and cut into florets.

The original recipe calls for frozen broccoli which works well too.

Beat the eggs in a large bowl.

Add the broccoli, cheese, and melted butter to the bowl and mix well.

I like to use Vadallia onions. 1/2 of one large Vadilla is plenty.

Stir in the cottage cheese and onion.

The recipe calls for a small pkg of cornbread mix.

I chose traditional yellow cornbread.

Sprinkle the cornbread mix over the ingredients

and mix until no pockets of dry mix remain.

Pour the mixture into the pan.

Smooth down the top and bake at 400 degrees for approx 35 minutes.

Remove from oven and let cool slightly.

Cut into squares and serve.

Cornbread goes well with anything in the South!

Ashton grilled ribs (and hot dogs for Ava) and corn to go with ours!

Oh boy, you better believe we ate every bit of our dinner!

The next night it was Paula Deen’s Peanut Butter Ham

and Squash Casserole with more Broccoli Cornbread.

I could eat this cornbread every day!

Enter to win a copy of Southern Cooking for Company by Nicki P. Wood!

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The post Southern Broccoli Cornbread appeared first on For the Love of Food.

cornbread Archives - For the Love of Food

Jalapeno Cornbread Muffins with Chive Butter | Ember Grille at L’Auberge Resort

Also check out:

Ember Jalapeno Cheddar Corn Muffins

Ingredients

For the Ember Chive Butter:

Instructions

For the Chive Butter:

Notes

Southern Broccoli Cornbread

Southern Broccoli Cornbread

Ingredients

Instructions

Notes

Enter to win a copy of Southern Cooking for Company by Nicki P. Wood!