Serrano Cornbread Muffins

These little delights are probably one of my favorite discoveries. I found them on Martha Stewart’s site last year, when I was looking for something to fill my Thanksgiving dinner menu. The recipe has been a keeper ever since.

One recipe yields about 17 muffins, and costs about $6 if all the ingredients were needed to be purchased. But a lot of these ingredients are pantry staples. All I had to purchase were sour cream and buttermilk. I also substituted serranos for jalapenos. And don’t worry about the heat. The flavor of the peppers are there, but the heat dies down from all the dairy.

Ingredients for 17 muffins:

  • 1 stick of butter, melted
  • ¾ cup buttermilk
  • 2 eggs
  • ½ cup sour cream
  • 1 cup cornmeal
  • 1 cup flour
  • ½ cup light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 serranos, finely chopped
  • ½ cup frozen sweet corn
  • Extra butter for the muffin tin

Whisk the buttermilk, eggs, and sour cream. Set aside.

In a large bowl, whisk the cornmeal, flour, brown sugar, baking powder, salt, serranos, and corn together. Fold the buttermilk mixture into the dry ingredients. Then fold in the melted butter. Refrigerate for at least 10 minutes. This allow for a puffier muffin.

Preheat the oven to 350 degrees.

Butter the muffin tin, and fill each cup three-quarters full. Bake for 20 to 22 minutes, or until tops are lightly golden.

They go great with chili or soup, especially tortilla soup.

Published in: on July 9, 2010 at 1:54 pm  Leave a Comment  
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