Thursday, August 6, 2015

Corn, serrano chili and cheddar muffins

This is my slight adaptation of David Tanis' recipe of Corn and Jalapeno muffins. The original recipe is here. Light and fluffy they make a great side for a summer barbecue, with soup or chili or just a snack for the kids. The mini size is perfect for popping into the mouth as you are walking around. It makes a quick breakfast as well. I like my corn muffins to really have corn in every bite - hence I doubled the quantity of corn and we like them cheesy. So I doubled the cheese as well. Extra sharp cheddar gives it that extra saltiness.
You can also add finely minced scallions and fresh cilantro for an extra herbaceous flavor.

Corn, serrano chili and cheddar muffins
3 1/2 tablespoons unsalted butter
1 cup corn kernels from 1 large corn on the cob
2 - 3 teaspoons finely chopped serrano pepper (adjust according to spice tolerance)
3/4 teaspoon kosher salt
 Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
3/4th teaspoons baking powder
3/4th teaspoons baking soda
1 large organic egg, beaten
3/4th cup buttermilk
3 ounces grated extra sharp Cheddar cheese
2 mini muffin tins (12 cups each)

  1. Heat oven to 400 degrees. Put 1 1/2 tablespoons butter in a skillet over medium heat. Add corn kernels and minced pepper and cook gently for 2 minutes. Season with 1/4 teaspoon salt and 1/8th teaspoon freshly ground black pepper and set aside. Melt 2 tablespoons butter in the microwave.
  2. Mix together flour, cornmeal, baking powder, baking soda and 1/2 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add the cooked corn kernels, as well as the melted butter and then stir in grated cheese.
  3. Spray the mini muffin tins with olive oil spray or cooking spray and fill with enough batter so that the level of the batter is just below the top. Bake for 10 minutes, until golden.

Makes 24 mini muffins

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