In my last post I shared my recipe for Chiles Relleno with a picture of the finished dish. I have had a few questions about the muffin sharing the plate with the Chile Relleno and the refried beans. They are my Cheddar Jalapeño Corn muffins. These are made from scratch. I find the corn muffin mixtures you buy at the store have too much sugar in them. We like our corn muffins savory. Like the stuffing for Chile Relleno you can add what ever strikes your fancy to these muffins – some ideas include green onions, shallots, caramelized onions, green or red peppers, cooked bacon, or diced ham to name a few. And the cheese can be any hard cheese that can be grated.
Cheddar Jalapeño Corn Muffins Makes 6 muffins
- 1 cup flour
- 1/2 cup fine ground corn meal
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 4 tbl unsalted butter, melted and cooled
- 3/8 c sour cream
- 1/4 cup milk
- 1 medium jalapeño, seeded and diced, divided
- 1 cup grated extra sharp cheddar cheese, divided
As you can see, I like to have all my ingredients measured and ready to go before I start preparing the dish. It makes it so much quicker to complete the preparation and you know you have everything you need to complete the dish.
Preheat the oven to 400 degrees. Place paper muffin cups into the muffin baking tin. I prefer to use the paper cups – easier to remove from the baking tin and less mess.
Melt the butter and set aside to cool. Using a whisk, mix together the flour, cornmeal, baking powder, baking soda and salt in a large bowl. Crack the egg into a medium bowl and stir to combine white and yolk. Whisk in the butter, sour cream and milk until smooth. Add most of the jalapeño and most of the cheddar ( save just enough to top the muffins before baking) to the egg mixture. Fold the egg mixture into the flour mixture until combined. Do this as gently as possible to keep the muffin crumb tender. Do not overmix.
Use a disher – if you have one – or an ice cream scoop to transfer the batter to the muffin baking tin. Leave the mounds of batter as is – don’t flatten or smooth out. Top each muffin with cheddar cheese and a jalapeño.
Place the muffin tin in the oven and bake until a toothpick inserted in the center comes out with a few crumbs attached, about 18 minutes. The muffins should be a light golden brown.
Let muffins cool in the pan for 5 minutes and then on a rack for at least another 10 minutes. I let my muffins cool for at least 30 minutes and reheat them gently if we want them warm.
That’s all there is to really yummy muffins. And these are great with chili con carne as well, or in the morning with eggs!