(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.
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.
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.
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.
madge @ vegetariancasserolequeen says
Usually not a corn bread person, but these might be the exception! Love the addition of the queso fresco!
Beautiful plates, by the way…
Barbara | VinoLuciStyle says
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!
Devaki says
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
Kristen says
You have so many great flavors going on in this.
5 Star Foodie says
Scrumptious muffins – love the additions of poblanos and queso fresco!
marla {family fresh cooking} says
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
warmvanillasugar says
These look so tasty! I'm so excited to make them 🙂
Pegasuslegend says
sounds not only delicious but looks fabulous awesome award winning photo's!
Lydia (The Perfect Pantry) says
I love cornbread, almost more than the chili that usually goes with it. Queso fresco is one of my favorite cheeses.
Kalyn says
I'm not usually a cornbread eater, but I agree, these would be perfect with chili! Love the photos in this post.
sweetlife says
all my fav flavors…yummy
sweetlife
Barbara Bakes says
Great way to kick a corn muffin up a notch. The pictures look so elegant.
Andrea the Kitchen Witch says
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 🙂
Jenny says
Beautiful muffins! Would love a nice bowl of chili with these!
Michelle says
I make a similar corn bread but I like your muffin idea better!
Alison @ Ingredients, Inc. says
These sound and look awesome!
Pacheco Patty says
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:)
Barbara @ Modern Comfort Food says
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!
Drick says
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
Belinda @zomppa says
Can't say a bowl of chili wouldn't like this as its buddy.
Susi says
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)
Aggie says
Love this! I love creative cornbread recipes, am bookmarking this. AND I am a big fan of poblanos….yum.
Thanks for the link love! 🙂
alison says
scrumptious muffins!and a very beautiful presentation!
ravienomnoms says
Yes please! How great are these muffins! Fantastically yummy!
Isabelle says
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.
Kim says
OMG this blog is beautiful! The photo is magazine quality.
FabFrugalFood says
Great combo – corn and poblanos! And, such beautiful photos!
Donna
Kim - Liv Life says
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!
A SPICY PERSPECTIVE says
This reminds me of a recipe my mom used to make! They looks amazing–I can almost smell them through the screen!
penny aka jeroxie says
Yummilicious!
Rachel (Two Healthy Plates) says
These look incredible! I love pablano peppers!
Michelle @ Brown Eyed Baker says
I love corn muffins! Love the use of poblano peppers in this recipe. Yum!
Emily Malloy says
1. Love the dishes, absolutely adorable.
2. The addition of peppers is ingenious!
May Ling Wu says
I just made chili and corn muffins but used a mix. I love chile peppers, I'll have to try this next batch!
Cristie says
Love the use of peppers in the muffins- my family would love those. Your table setting is beautiful.
Suzanne aka vivisue says
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!!!
sisinpacific says
like the new look of the blog.
Tickled Red says
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 🙂
Devoted for Life says
yum yum yum!!! nothing else to say! they look delicious!
bunkycooks says
Great idea to add the peppers and cheese. These would be wonderful to serve with a soup or chili this Fall.
Skylar Wolfe says
These look delicious, I am so making them. Thanks for sharing!
Natasha says
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
Chocolate Freckles says
Love Poblano peppers!!! you can do so so so many things with them!
Maggy@ThreeManyCooks says
Love these savory muffins! Great flavors, perfect to go with chili.
Amanda says
These look wonderful Dara!