Okay blog friends – prepare for an influx of recipes! I’ve had two free days this week to get busy in the kitchen and so I’ve got weeks of recipes lined up! And I have a lot of food in my refrigerator. But I’ve got some hungry friends coming over tonight to help with that.
SO MUCH FALL FOOD. First of all, we’ve got Game Day snacks. We are covering that today. These sliders and this caramel corn are also great Game Day treats.
Then we’ve got apples. And pumpkins. Obviously.
And butternut squash.
And bourbon. This is a great time for bourbon.
And before you know it, Thanksgiving will be here. And friends, I’ve learned by now that bloggers celebrate the holidays months in advance so that we can post recipes and give you plenty of time to plan your menus. So I’m having Thanksgiving NEXT MONTH. Like early next month. I’m thinking I’ll just invite some friends over, make a full Thanksgiving dinner, take a bunch of photos, and then we will all eat cold food all day. All day because I’ll probably have to make one dish at a time. I was never that skilled at timing multiple dishes.
And then after Thanksgiving, well… let’s not talk about what comes after Thanksgiving. That will just shatter me. Sometimes I get so sad thinking about how fast a year passes.
But today we are focusing on Football Season and Man Food for our Man Friends, which is also food that girls love because girls love all food. At least this girl does.
I first made the Buffalo Chicken Cornbread Muffins a couple of years ago for a Notre Dame football game. And now I’m sharing them with all of you so that they can be made for Ohio State and Carolina and Georgia Tech and Alabama and Michigan and Stanford and Southern Cal football games and all other football games all over the nation. You can even make them for an NFL game. I’d be okay with that too.
I’d go into detail about how awesome they are, but honestly, if you read the name of the recipe and looked at any of my kajillion photos, you don’t need to be told. Is there anything not to like about these? Heck no. Well, maybe. If you need something to dislike, dislike that they will all be gone before you are quick enough to reach for a second. So maybe just set aside two for yourself straight from the get-go. And set aside two for that Man Friend of yours. He’ll look at you with stars in his eyes.
Buffalo Chicken Cornbread Muffins with Blue Cheese Topping
Ingredients
- 1 8.5 ounce box Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup skim milk
- 1 cup shredded chicken
- 1 cup corn kernels frozen, canned, or fresh
- 1/4 cup buffalo wing sauce
- 1 cup fat free plain Greek yogurt
- 1 cup reduced-fat blue cheese crumbles
Instructions
-
Preheat oven to 400 degree F. Grease a 12-muffin pan or line with cupcake liners.
-
In a large bowl, mix together Corn Muffin Mix, egg, and skim milk. Batter will be slightly lumpy. Add shredded chicken, corn, and buffalo sauce. Mix well.
-
Spoon about 1/3 cup of batter into each muffin tin. Bake for 15 minutes or until golden brown. Remove from oven and let cool.
-
In a medium bowl, combine Greek yogurt and blue cheese. Let muffins cool completely before topping with the blue cheese "icing."
Leave a Reply