Corn Muffins with Poblano 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.

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.

Printable recipe