Thursday, October 4

Loaded Cornbread Muffins



Corn season is nearly over, so I loaded up at the farmer's market to make a few more dishes before it’s gone. I've had this idea for loaded cornbread for a while, which is just my standard buttermilk cornbread recipe doctored up with fresh corn kernels, roasted chiles, and cheddar cheese. I usually like my cornbread on the sweeter side, but the spicy chile and salty cheese are really delicious additions here. I even serve the muffins with a drizzle of honey, and the contrast between sweet and savory is really good. This is a great side dish to serve with chicken (I served it with this recipe) and leftovers make a great snack or quick breakfast.


Cheddar-Chile Cornbread Muffins:
  • In a small mixing bowl, combine 1 c. all-purpose flour, 1 c. yellow cornmeal, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt.
  • In another mixing bowl, whisk together 1 c. buttermilk, 1 egg, 3 tbsp. honey, and 3 tbsp. melted butter.
  • Mix the wet ingredients into the dry and stir until just combined.
  • Gently fold in the kernels from 1 ear of corn, 1 peeled, seeded, and diced roasted poblano pepper, 2 peeled, seeded, and diced roasted yellow wax peppers,* and 1/2 c. grated white cheddar cheese.
  • Divide the batter into a lined 12-cup muffin pan and place in a 350F oven.
  • Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffins comes out clean.
  • Let cool, then serve.

Makes twelve muffins
*Can substitute yellow wax for jalapenos. To roast peppers, place in a sheet pan under a broiler for 10-15 minutes, turning once, until skin is completely charred. Place in a plastic bag for 15 minute to steam, then rub off skins with your hands.