Thanksgiving is around the corner and when I think of the things I am thankful for family definitely comes to mind. I can’t help to feel a bit sad for not having my parents and the rest of my family close by. They all live in the Dominican Republic and while I talk to my parents daily, even multiple times a day, I so wish I could have them on the table on Thanksgiving day.
Even thou Thanksgiving is not a national holiday in Latin American countries, my family did participate in Thanksgiving meals mainly as a way to give thanks for all the things we have been blessed for. My mom would always make a creamy corn “pastelón” (imagine a cornbread/casserole) which I made last year for my very own little family Thanksgiving dinner here in the US. This year I wanted to try something different , so I tried to make my mami’s corn pastelón into corn muffins. These corn muffins are different than the traditional as they include cream-style corn and tons of cheese, just like my mom does with her pastelón. Her’s is covered with cheese and it all melts on top. As the cheese is my favorite part, I had to come up with a way that I could add more cheese on top of my muffins too, so my idea was to cover the muffins with a glaze that can act as a glue for extra cheese to be sprinkled on top and catch as much cheese as possible – He he he he.
As you can see I love cheese! And for this recipe I used Cacique Queso Blanco one of my favorites cheeses to add to arepas, breads and of course this corn muffin recipe. If you would like to try it or any other of the Cacique products, do as I did and join the Cacique Autentico Cheese Society. What this means is that Cacique will send to the first 20,000 members who sign up, a welcome package with $5 in coupons, and you will have the opportunity to win every month free cheese coupons plus information about the cheese of the month and delicious recipe ideas. Go ahead! Get the welcome package with coupons and try the wonderful cacique products. All you got to do is join HERE! Also get more recipes following the hashtags #AuténticoCheeseSociety and #CheeseSociety on social media.
Once you get Cacique Queso Blanco, make sure you try this recipe. Here is how to make it:
Blend all the ingredients together and add tons and tons of cheese
Bake and brush the muffins with a honey jalapeño glaze that will act as a glue to hold extra cheese on top.
The honey glaze makes them extra crunchy
Serve with extra cheese and extra honey glaze so you can keep enjoying the flavors with each bite.
- 1 cup honey
- ½ small jalapeño without seeds (use seeds to your liking)
- 2 eggs
- 2 cups of milk
- ½ cup soften butter
- 1½ cup cornmeal
- ½ cup all-purpose flour
- 8 ounces cream-style corn
- 2 cups cheese, grated
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Blend in a food processor honey and jalapeño until smooth. Set aside.
- Combine all other ingredients together with a spatula and stir until well combined.
- Pour on a greased pan or in this case I used individual muffin tins.
- Bake at 400 degrees for 15 minutes.
- Take muffins out briefly after 15 minutes, brush with honey jalapeño glaze and bake for 15 more minutes or until golden brown.
- Serve with extra honey jalapeño glaze and extra cheese.