I was a guest recently on Windy City Weekend, a local entertainment show in Chicago.  One of their sponsors is Alessi products and I was challenged with making dishes using their products.  Since the show aired just before Super Bowl weekend I chose to make some “game day” foods and put together four recipes (Chicken And Sausage Gumbo, Jalapeño and Sun Dried Tomato Corn Muffins, Prosciutto And Provolone Wrapped Breadsticks, and Spinach And Artichoke Dip).  Here’s one of the four.  I hope you check them all out!

Jalapeño, Sun Dried Tomato, And Cheddar Cornbread Muffin
yields 24 muffins


1 cu Flour
1 cu Yellow Corn Meal
1/4 cu Light Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
3 lg Eggs
1 can Creamed Corn
1 cu Buttermilk
2 tbsp Unsalted Butter, softened
2 tbl Vegetable Oil
1 cu Finely Shredded Cheddar Cheese, chopped into smaller bits
1 lg Jalapeños, seeded and chopped
3 1/2 oz (1/2 jar) Alessi Sun Dried Tomatoes, drained, squeezed dry, and chopped
2 Green Onions, cleaned trimmed and chopped


Preheat oven to 350˚F. Place muffin liners in two 12-cup muffin tins, or using spray the muffin pans with a baking spray if you’re not using liners.

Mix together the flour, corn meal, brown sugar, baking powder, baking soda in a large bowl. Blend thoroughly and set aside.

In a separate bowl or stand mixer, mix together eggs, creamed corn, buttermilk, butter, and vegetable oil. Slowly add dry ingredients and continue to mix. Add in cheese, jalapeños, sun dried tomatoes and green onions. Stir until smooth.

Pour batter into muffin cups to about 2/3 full. One thing I often do is transfer the batter to a disposable bag, seal it, and then cut open a corner so that I can pipe the batter into the cups. Bake for 20-25 minutes, until golden on top and a skewer comes out clean. Allow to cool and serve at room temperature.