Sep 17
2010

Corn Muffins with Poblano Peppers, Fresh Corn & Queso Fresco Cheese Recipe

Corn Muffin with Poblano Chile Peppers, Fresh Corn & Queso Fresco Cheese Recipe

(Head to my giveaway/review blog to read some kitchen organization tips. Plus, feel free to comment about any of your own tips.)

I feel as though I took off from the starting blocks, only to be whistled down by the judge for a false start. Last week brought traces of fall – cool mornings, sunny and breezy days, and the occasional amber-colored leaf. I was so certain that fall was on the way that I made a large batch of Mediterranean Chicken, Bean and Pasta Soup. Well, fickle Mother Nature is taking a woman’s prerogative to change her mind literally. The thermometer registered 85 yesterday and the mercury is due to creep up to 90 today. However, I am not going to reinforce this diva-like behavior. The ice cream maker is begging to make another batch of Dulce de Leche & Chocolate Waffle Cone Ice Cream, but I am putting my foot down. Instead, out comes the Dutch Oven for some Smoky Chili with Chipotle Peppers, & Black & White Beans. My family may complain that it is too hot for chili, but darn it, we are going to enjoy it.

What is a big bowl of chili without some corn bread on the side? Yesterday, my boys stumbled in from the garden, their little hands full of poblano chile peppers that they cut from our prolific plant. My husband used a few of them in the burritos he made for dinner and I was so taken with the mild taste that I decided to toss them into some corn bread muffins. Along with fresh corn kernels and queso fresco cheese, the chile peppers added a little kick to the sweet, tender muffins. If you have any muffins left at the end of your meal, they freeze well. Just put them in a resealable bag, remove as much air as possible, and pop them into the freezer.

Preheat oven to 400 degrees F.

Grease a muffin tin with butter or cooking spray.

PoblanoCornMuffins1

In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, combine sour cream, 2% milk, sugar, unsalted butter (melted and cooled), and eggs.

Using a rubber spatula, gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

Cut one poblano pepper into very thin strips, and cut them into about 1/2-inch lengths to total 1/4 cup. Using a sharp knife, cut kernels from one large ear of corn (about 3/4 cup). Add the poblano strips and corn kernels, along with 1/2 cup crumbled queso fresco cheese. Stir into the batter.

PoblanoCornMuffins2

Grease a 1/3 cup measuring cup and scoop level measures into each of the muffin cups. Sprinkle about 1 teaspoon of crumbled queso fresco cheese over the top of each muffin.

Bake until a toothpick inserted in the center of the muffins comes clean, 15 to 18 minutes, rotating the pan halfway through baking. Cool in pan for 15 minutes. Remove from pan and let cool on a wire rack. Serve.

PoblanoCornMuffins3

Other corn muffin or bread recipes:

Aggie’s Kitchen’s Black Bean Buttermilk Cornbread
Gluten-Free Goddess’ Blue Corn Muffins with Green Chiles
Guilty Kitchen’s Rosemary Cornbread
Homesick Texan’s Iron Pan, Perfect Cornbread

Corn Muffins with Poblano Peppers, Fresh Corn & Queso Fresco Cheese

2 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp baking soda
1 tsp baking powder
1/2 salt
3/4 cup sour cream
1/2 cup 2% milk
1/2 cup granulated sugar
8 tbsp (1 stick) unsalted butter, melted and cooled
2 eggs
1/4 cup thin strips poblano pepper, cut into 1/2-inch pieces
3/4 cup fresh corn kernels (cut from one large ear corn)
3/4 cup queso fresco cheese, divided

Preheat oven to 400 degrees F.

Grease a 12-cup muffin tin with butter or cooking spray.

In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, combine sour cream, milk, sugar, butter, and eggs.

Using a rubber spatula, gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

Add the poblano pepper strips and corn kernels, along with 1/2 cup crumbled queso fresco cheese. Stir into the batter.

Grease a 1/3 cup measuring cup and scoop level measures into each of the muffin cups. Sprinkle about 1 teaspoon of crumbled queso fresco cheese over the top of each muffin.

Bake until a toothpick inserted in the center of the muffins comes clean, 15 to 18 minutes, rotating the pan halfway through baking. Cool in pan for 15 minutes. Remove from pan and let cool on a wire rack.

Makes 12 muffins.

Printable recipe

Related Posts Plugin for WordPress, Blogger...

{ 45 comments… read them below or add one }

1 madge @ vegetariancasserolequeen September 17, 2010 at 7:37 pm

Usually not a corn bread person, but these might be the exception! Love the addition of the queso fresco!

Beautiful plates, by the way…

Reply

2 Barbara | VinoLuciStyle September 17, 2010 at 8:52 pm

Well, I have fallen in love with queso fresco after trying to replicate a local restaurant's grilled cheese sandwich using it and a poblano pepper relish…so this sounds perfect and a fallish dish for sure!

Reply

3 Devaki September 17, 2010 at 9:48 pm

Dear Dara – I had to force close my mouth when I saw this. I can't believe how beautiful these corn muffins are.

The addition of poblanos and queso is incredible. WOW!

Ciao, Devaki @ weavethousandflavors

Reply

4 Kristen September 17, 2010 at 9:50 pm

You have so many great flavors going on in this.

Reply

5 5 Star Foodie September 17, 2010 at 9:54 pm

Scrumptious muffins – love the additions of poblanos and queso fresco!

Reply

6 marla {family fresh cooking} September 17, 2010 at 9:58 pm

Oh no!! The temperature got way too high. I am with you girl, I am all for the Fall & I want it to stay. No goofing around with high Summer temperatures. These poblano corn muffins look amazing. How neat that you grow them in your back yard. Have a great weekend :) xo

Reply

7 warmvanillasugar September 17, 2010 at 10:50 pm

These look so tasty! I'm so excited to make them :)

Reply

8 Pegasuslegend September 17, 2010 at 11:07 pm

sounds not only delicious but looks fabulous awesome award winning photo's!

Reply

9 Lydia (The Perfect Pantry) September 18, 2010 at 1:17 am

I love cornbread, almost more than the chili that usually goes with it. Queso fresco is one of my favorite cheeses.

Reply

10 Kalyn September 18, 2010 at 2:02 am

I'm not usually a cornbread eater, but I agree, these would be perfect with chili! Love the photos in this post.

Reply

11 sweetlife September 18, 2010 at 6:13 am

all my fav flavors…yummy

sweetlife

Reply

12 Barbara Bakes September 18, 2010 at 10:12 am

Great way to kick a corn muffin up a notch. The pictures look so elegant.

Reply

13 Andrea the Kitchen Witch September 18, 2010 at 1:26 pm

These sound so good! I love pablanos and queso fresco, I bet they'd be amazing in a corn muffin. Bookmarking for future cool days :)

Reply

14 Jenny September 18, 2010 at 2:02 pm

Beautiful muffins! Would love a nice bowl of chili with these!

Reply

15 Michelle September 18, 2010 at 2:25 pm

I make a similar corn bread but I like your muffin idea better!

Reply

16 Alison @ Ingredients, Inc. September 18, 2010 at 8:07 pm

These sound and look awesome!

Reply

17 Pacheco Patty September 18, 2010 at 10:25 pm

Even though the weather is all over the map- the one thing we can count on is the delicious food coming out of our kitchens! I love your corn bread recipe, great flavors:)

Reply

18 Barbara @ Modern Comfort Food September 19, 2010 at 12:08 am

The weather where I live hasn't even hinted that fall is on the way; even a false start would please me no end. I'm up for cornbread anytime of year, thought, and I love the cheesy chipotle kick you've added here. Nice!

Reply

19 Drick September 19, 2010 at 2:13 pm

beautiful muffins with such a wonderful Mex feel – the poblano is so much milder than many peppers normally added and with the queso, must be a nice taste, like the fresh corn addition

Reply

20 Belinda @zomppa September 19, 2010 at 3:01 pm

Can't say a bowl of chili wouldn't like this as its buddy.

Reply

21 Susi September 19, 2010 at 3:39 pm

These corn muffins sound out of this world. I'm printing this out and adding it to my "must make list" asap. Thanks for sharing :o)

Reply

22 Aggie September 19, 2010 at 3:54 pm

Love this! I love creative cornbread recipes, am bookmarking this. AND I am a big fan of poblanos….yum.

Thanks for the link love! :)

Reply

23 alison September 19, 2010 at 7:07 pm

scrumptious muffins!and a very beautiful presentation!

Reply

24 ravienomnoms September 19, 2010 at 8:20 pm

Yes please! How great are these muffins! Fantastically yummy!

Reply

25 Isabelle September 19, 2010 at 8:42 pm

It's most definitely fall up here in Toronto, so these muffins sound like just what I'm craving… especially since they're practically begging to be served with a big bowl of steaming hot chili.

Reply

26 Kim September 19, 2010 at 11:18 pm

OMG this blog is beautiful! The photo is magazine quality.

Reply

27 FabFrugalFood September 19, 2010 at 11:32 pm

Great combo – corn and poblanos! And, such beautiful photos!

Donna

Reply

28 Kim - Liv Life September 20, 2010 at 12:47 am

I love corn muffins! But it wasn't until I was older that I learned to love them with other ingredients like peppers and cheese. These will definitely be a repeater in our household!

Reply

29 A SPICY PERSPECTIVE September 20, 2010 at 2:55 am

This reminds me of a recipe my mom used to make! They looks amazing–I can almost smell them through the screen!

Reply

30 penny aka jeroxie September 20, 2010 at 10:50 am

Yummilicious!

Reply

31 Rachel (Two Healthy Plates) September 20, 2010 at 1:21 pm

These look incredible! I love pablano peppers!

Reply

32 Michelle @ Brown Eyed Baker September 20, 2010 at 2:54 pm

I love corn muffins! Love the use of poblano peppers in this recipe. Yum!

Reply

33 Emily Malloy September 20, 2010 at 3:17 pm

1. Love the dishes, absolutely adorable.
2. The addition of peppers is ingenious!

Reply

34 May Ling Wu September 20, 2010 at 8:09 pm

I just made chili and corn muffins but used a mix. I love chile peppers, I'll have to try this next batch!

Reply

35 Cristie September 20, 2010 at 9:06 pm

Love the use of peppers in the muffins- my family would love those. Your table setting is beautiful.

Reply

36 Suzanne aka vivisue September 20, 2010 at 10:46 pm

You know I am NOT going to be able to leave these alone! You're recipe is going to the top of the list! Can't wait!!!

Reply

37 sisinpacific September 20, 2010 at 10:55 pm

like the new look of the blog.

Reply

38 Tickled Red September 21, 2010 at 9:57 am

Boy do I ever know what you mean about those veggies needing to be eaten ASAP. Both of your recipes look fantastic but I have to say those muffins are calling my name this morning :)

Reply

39 Devoted for Life September 21, 2010 at 12:10 pm

yum yum yum!!! nothing else to say! they look delicious!

Reply

40 bunkycooks September 21, 2010 at 1:23 pm

Great idea to add the peppers and cheese. These would be wonderful to serve with a soup or chili this Fall.

Reply

41 Skylar Wolfe September 21, 2010 at 9:36 pm

These look delicious, I am so making them. Thanks for sharing!

Reply

42 Natasha September 24, 2010 at 2:21 pm

We were having a great fall in Minnesota, then came to New York for the weekend where it's 90! So I hear ya.
Lovely recipe by the way.
Natasha

Reply

43 Chocolate Freckles September 26, 2010 at 5:16 pm

Love Poblano peppers!!! you can do so so so many things with them!

Reply

44 Maggy@ThreeManyCooks September 30, 2010 at 12:03 pm

Love these savory muffins! Great flavors, perfect to go with chili.

Reply

45 Amanda October 18, 2010 at 12:43 pm

These look wonderful Dara!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: