These tender homemade corn muffins are elevated to the upper level of corn muffins with the addition of fresh corn, poblano peppers and queso fresco.
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.
How to make corn muffins:
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 ½-inch lengths to total ¼ cup. Using a sharp knife, cut kernels from one large ear of corn (about ¾ cup). Add the poblano strips and corn kernels, along with ½ cup crumbled queso fresco cheese. Stir into the batter.
Grease a â…“ 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 ½ teaspoon baking soda
1 teaspoon baking powder
½ salt
¾ cup sour cream
½ cup 2% milk
½ cup granulated sugar
8 tablespoon (1 stick) unsalted butter, melted and cooled
2 eggs
¼ cup thin strips poblano pepper, cut into ½-inch pieces
¾ cup fresh corn kernels (cut from one large ear corn)
¾ 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 ½ cup crumbled queso fresco cheese. Stir into the batter.
Grease a â…“ 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.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Belinda @zomppa
Can't say a bowl of chili wouldn't like this as its buddy.
Drick
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
Barbara @ Modern Comfort Food
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!
Pacheco Patty
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:)
Alison @ Ingredients, Inc.
These sound and look awesome!
Michelle
I make a similar corn bread but I like your muffin idea better!
Jenny
Beautiful muffins! Would love a nice bowl of chili with these!
Andrea the Kitchen Witch
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 🙂
Barbara Bakes
Great way to kick a corn muffin up a notch. The pictures look so elegant.
sweetlife
all my fav flavors...yummy
sweetlife