True Grit Jalapeño Cornbread Muffins

I liked the Oscars much better when Billy Crystal was up on stage, dancing around and trading jabs with Nicholson in the front row. Oh, and Ellen. She was a hoot. The last couple award ceremonies have been pretty flat. To add injure to insult, most Hollywood movies have also left me cold. Going out to the cinema is sort of like a crapshoot - you could be paying 14 bucks each to see a real gem, or sit through two and a half hours of complete doo-doo. This is why I've started being real selective with my movies - I carefully watch their rating on Rotten Tomatoes, or I wait until Oscar season is among us and watch the entire "Best Picture Catagory".

There was one movie I had to run out and see before I saw any review (well, two if you include Scott Pilgrim). The Coen Brothers have consistently bewitched me with their stories (re: Fargo, Lebowski, O Brother, No Country, Burn After Reading etc etc). When I heard they were remaking one of my favourite John Wayne films, I got excited. When I heard they were remaking one of my favourite John Wayne films with Jeff Bridges, I peed myself a little. Then made cornbread to celebrate the glory that is True Grit.


This stuff is made to be eaten with a thick chilli and a couple of beers. The sweet of the corn is balanced perfectly with the bite of the jalapeño. You'll get addicted to these things, I promise.

And, even though True Grit probably will not win Best Picture (films like the King's Speech and The Fighter are way too good), it's still an amazingly entertaining film - which is a rarity nowadays. So, this Sunday while we're all watching the millionaires prance around in their Gucci, make sure you raise a beer (and some cornbread) to Rooster Cogburn, LaBoeuf, and (of course) Mattie Ross.


True Grit Jalapeño Cornbread Muffins
makes one dozen muffins

8 tablespoons unsalted butter, melted
3/4 cup nonfat skim yogurt
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels

1) Preheat oven to 375. Place liners in your muffin cups, or brush with some extra butter. Set aside.

2) Whisk together your yogurt, eggs, and sour cream in a medium bowl until combined. Set aside. In a larger bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn until evenly combined.

3) With a spatula, fold the yogurt mixture into the cornbread mixture until well combined. Fold in the melted butter. Scoop the batter into your muffin tin and bake for about 25 minutes (or until your cake tester comes out clean). Let the muffins cool, then turn out into a basket to keep warm. Serve right away with butter and salsa. Yee-haw!