Jalapenos & Fresh Corn-off-the-Cob Corn Muffins

I have been wanting to make these for ages.  I had Fresh Corn-off-the-Cob and  home grown Jalapenos Peppers.  Though it's hot out today, I made them anyway. 

Feel free to mix up your own corn muffin mix from scratch, but I used Jiffy since I've been wanting to use it up.  Remember, muffins (no matter what kind) are wet into dry and are only mixed until just blended.  

This makes 10;  I like to leave the corners open for easy handling.  Preheat oven to 400.  Either grease a muffin pan or use paper muffin papers.  
Add 1 Box Jiffy Corn Muffin Mix to a bowl.  Add 1 Cup Fresh Corn and 1 Minced Jalapenos Pepper and stir.  In a measuring cup, measure 1/3 Cup Milk and add 1 Large Egg, stir to combine.  Add wet to dry and blend until just blended.  Using a scoop, fill each cup until 2/3 full.  Bake for 15-20 minutes.  

I plan to serve mine with honey flavored butter, but either ingredient on their own works well too!  Enjoy!!

Potatoes Anna

This is a very old classic recipe.  It's simple to make and cooks in the oven.  

Peel 2-3 lbs Potatoes.  I used small Russets for this, because that's what I had on hand.  Cut a 1/2 Stick Butter into small cubes.  

Preheat oven to 425 and spray a 10" oven safe skillet with cooking spray.  I used my All-Clad stainless skillet.  

Using a mandolin, slice the potatoes to 1/16" and arrange them into the pan in a shingled, circular fashion.  After each layer, season lightly with Salt and Pepper and after every 2 layers, dot with butter cubes.  Make 6 layers in all and dot the top with butter.  

Cover the skillet and place in hot over for 40 minutes.  Remove lid and bake for an additional 15-20 minutes til a deep golden brown.  Remove from oven and let rest for 5 minutes.  The "pancake" should easily be removed from the pan and place on a plate with the bottom side upward.  Serve at once, sliced into wedges.