Spicy Cornbread Muffins

Name: Spicy Cornbread Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters (1 stick) butter, divided; 237 milliliters buttermilk; 1 small red Fresno chile pepper, seeded and finely chopped; 3 larges eggs; 237 milliliters all-purpose flour; 118 milliliters frozen corn, thawed; 1 onion, finely chopped; 1 medium poblano pepper, seeded and finely chopped; 1 teaspoon salt; 12 servings Salt; 237 milliliters shredded Cheddar; 237 milliliters yellow cornmeal

Spicy Cornbread Muffins might be just the morn meal you are searching for. One portion of this dish contains about 7g of protein, 13g of fat, and a total of 235 calories. This vegetarian recipe serves 12. Head to the store and pick up onion, poblano pepper, cornmeal, and a few other things to make it today. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.

Equipment you will use

Muffin Tray

Oven

In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.

Ingredients you will need

Peppers

Butter

Onion

Corn

Salt

Equipment you will use

Frying Pan

Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.

Ingredients you will need

Baking Soda

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Bowl

In another large bowl, add the buttermilk and the eggs.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Bowl

Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined.

Equipment you will use

Whisk

Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.

Ingredients you will need

Shredded Cheese

Vegetable

Butter

Using a 1/2 cup measure, evenly scoop the batter into the muffin tin.

Equipment you will use

Muffin Tray

Bake for 10 minutes.

Equipment you will use

Oven

Remove from the oven and let cool for 10 minutes on a wire rack before serving.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoon

baking soda 118milliliters

(1 stick) butter, divided 237milliliters

buttermilk 1small

red Fresno chile pepper, seeded and finely chopped 3larges

eggs 237milliliters

all-purpose flour 118milliliters

frozen corn, thawed 1

onion, finely chopped 1medium

poblano pepper, seeded and finely chopped 1teaspoon

salt 12servings

Salt 237milliliters

shredded Cheddar 237milliliters

yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Brundlmayer Steinmassl Riesling. It has 4.3 out of 5 stars and a bottle costs about 39 dollars.