They say it’s the simple things in life that that are the most extraordinary and its always a pleasure when one of those simple things unexpectedly materializes to remind us of this. Recently I was visiting a friend in Austin, Texas, to play a few rounds of golf and have some meals at Spanish Oaks Golf Club and I had one of those moments.
After ordering our dinner the server brought out a small plate that contained a few pieces of assorted bread for us to munch on while we waited for our appetizers. On the plate was an innocent looking cornbread muffin that that caught my eye. Originally hailing from the midwest, cornbread to me is a fairly bland affair that we would put milk and sugar on to give it any real flavor. I picked up one of these muffins and was stunned by what a delight it was. Jalapeno, cornbread and a honey sort of sweetness that was absolute heaven. This was not a the Nebraska cornbread that I was used to! There was a second one on the plate and fortunately my buddy doesn’t eat a lot of carbs so I was able to fully indulge. Absolute heaven. For the record, Spanish Oaks is without question one of the best club restaurants I have ever experienced and for that matter one of the best restaurants period. If you ever find yourself playing Spanish Oaks, definitely don’t miss out on the opportunity to have dinner there.
I don’t know the exact recipe for the muffins at Spanish Oaks, but here is a recipe for jalapeno cornbread muffins my wife and I tried out that is pretty darn good substitute. Give it a try and enjoy a little bit of Texas wherever you are.
1/4 cup butter, melted
1/4 cup unsweetened applesauce
1/4 cup sugar
1/4 cup honey
2 jalapenos, seeded and thinly sliced
1 cup low-fat buttermilk
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 375 degrees. Spray a muffin tin well with nonstick spray then set aside. In a large bowl, whisk together melted butter and applesauce. Add sugar and honey then whisk to combine. Add jalapenos then whisk to combine. Add eggs and buttermilk then whisk to combine. In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk into dry ingredients in two batches. Pour mixture into prepared muffin tray(s) then bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.