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Southwestern Buttermilk and Chile Cornmeal Muffins

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Southwestern Buttermilk and Chile Cornmeal Muffins

Southwestern Buttermilk and Chile Cornmeal Muffins

Delicious morish cornmeal muffins that are crispy on the outside, and extremely moist inside, with the corn and pepper chunks in them raising the idea of cornmeal muffins to a while new level. People can't stop themselves from reaching for these. Beautiful with chili, refried beans, etc.

Don't be fooled by cornmeal muffin recipes that try to be diet by being lower in fat. They'll be diet alright: they'll be so dry, no one can choke them down.

Estimated Prep Time: 20 minutes

Estimated Cooking Time: 20 minutes Cooking at: 400 F / 200 C / Gas Mark 6



Thaw the corn kernels, either by setting out ahead of time, or in microwave.

Chop up the pepper into fine pieces.

Melt the butter over medium-low heat in a small frying pan (non-stick ideally.) Add the cumin, corn kernels and chopped pepper. Let cook for 5 to 7 minutes, stirring frequently; don't let the butter brown.

Then pour the butter mixture into a bowl. Add the buttermilk and the eggs; stir with a whisk to blend everything. Set aside.

Start heating the oven.

Zap about 2 tablespoons of extra butter in the microwave; with a brush, brush this melted butter all over the insides of the cups of the muffin tray. Set aside.

Now, prepare the dry ingredients. Sift all the dry ingredients save the cornmeal, then add the cornmeal and stir to mix thoroughly. Make a well in the middle.

Add the butter and milk mixture all at once into the well. Stir dry mixture into the wet until just combined.

Portion out the batter amongst the muffin cups. Pop the tray into the oven, and bake for 20 to 25 minutes, until a toothpick comes out clean. Turn out onto a wire rack.

Serve warm. Provide butter for them to be split and buttered.

Recipe notes

You'll need a muffin tray that can make 12 medium-sized round muffins, or 8 mini-loaves.

Don't use muffin cup liners; this recipe will make perfect cornmeal muffins -- crispy on the sides and bottom, and moist inside. Liners will interfere with this.

Instead of frozen corn, you can use drained, canned corn niblets (with red pepper flake in them is nice.)

For the peppers, use anything you wish. You can use all green pepper if that is what you have to hand. But a mix of pepper, including some red for colour, and some nippier one such as jalapeno, is nice. You take take this quantity up to 50% more (3/4 cup) if you wish.

To freeze, wrap each in tin foil, then pop all into a plastic bag and seal. Can be frozen for up to a month (after that, they may start to dry out.)

To heat after being frozen. Take out of bag but leave in foil and let thaw. Still in their foil, pop them pop in a 350 F / 175 C oven for about 10 minutes (or microwave for about 30 to 35 seconds, depending on your microwave.)

Please share this recipe with your friends. They may love it.