This is my submission to Root Source Challenge: Cherry Tomatoes.
Originally, I was going to make a cornbread strata with cherry tomatoes, cheese and jalapeno peppers. But then I ended up spending most of the weekend watching Nip/Tuck and had to make a few adjustments.
I ended up making cornbread muffins (using Jiffy mix) with quartered cherry tomatoes, jalapeno pepper, cheddar cheese and freshly ground pepper. The result is adorable :)
Cherry Tomato-Studded Jalapeno Corn Muffins (name courtesy of Anna)
1 Jiffy mix
1/3 cup of milk
3/4 cups of quartered Cherry tomatoes
3/4 cups of shredded Cheddar cheese
1/2 jalapeno pepper, finely chopped
fresh ground pepper
1) preheat the oven to 400F
2) combine all ingredients together and let stand for 5 minutes
3) fill oiled muffin cups with the conrbread mixture
4) bake in the oven for 15-20 minutes
5) remove the cornbread muffins from the oven, let cool for 5 minutes, remove from the pan and serve with some butter