Spicy Cornbread Muffins
Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
1 stick, divided; or 1/4 cup of olive oil and 1/4 cup of butter |
|
| ½ |
onions
finely chopped |
|
|
| 1 | small |
jalapeño pepper
seeded and finely chopped, use more to increase the spice level |
*
|
| 1 | medium |
poblano peppers
seeded and finely chopped |
*
|
|
salt
to taste |
*
|
||
| ⅔ | cup |
corn
frozen and thawed, or fresh |
|
| 1 | cup |
all-purpose flour
or 1/2 whole wheat and 1/2 white flour |
|
| 1 | cup |
cornmeal
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
1 stick, divided; or 1/4 cup of olive oil and 1/4 cup of butter |
|
| 0.5 | each |
onions
finely chopped |
|
| 1 | small |
jalapeño pepper
seeded and finely chopped, use more to increase the spice level |
*
|
| 1 | medium |
poblano peppers
seeded and finely chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 158 | ml |
corn
frozen and thawed, or fresh |
|
| 237 | ml |
all-purpose flour
or 1/2 whole wheat and 1/2 white flour |
|
| 237 | ml |
cornmeal
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Preheat the oven to 400℉ (200℃). Coat a 12-cup muffin tin with cooking spray, or grease with butter, or line with muffin papper.
In a medium nonstick skillet pan over medium heat, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil.
Once the butter melts, stir in the onions and the peppers and sauté until soft, 3 to 5 minutes. Season with salt to taste. Stir in the corn and cook until heated through. Allow to cool.
Melt the remaining butter in a small pan over low heat and once melted, remove from the heat or use a microwave to melt the butter.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In another large bowl, whisk the buttermilk and the eggs until mixed.
Make a well in the dry ingredients, add the liquid ingredients to the dry ingredients and stir until just incorporated.
Stir in the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
Using a ½ cup, evenly pour the batter into the muffin cups. Bake for about 10 minutes. Allow to cool for 10 minutes in the tin on a wire rack.
Serve warm or at room temperature.
