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Corn Muffins with Poblano Peppers

Corn Muffins with Poblano Peppers


Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Line 12 regular-sized muffin cups with paper or foil liners.

In a medium-sized bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk until well blended. Combine the buttermilk and sour cream in a small bowl.

Add the eggs and oil to the milk-sour cream mixture and mix with a fork until well blended. Pour the liquid over the dry ingredients and add the poblano peppers, corn kernels, and 2/3 cup of the queso fresco. Using a rubber spatula, gently fold (no stirring) until just blended.

Portion the batter evenly among the prepared muffin cups (¼ cup of batter per cup will be about ¾ of the way full).

Sprinkle the tops with the remaining queso fresco and then top each muffin with a jalapeño slice and a halved tomato. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool for 15 minutes.

Serve immediately or cool completely and store in an airtight container at room temperature for up to 2 days. They are best served warm so please reheat before serving.


Corn Muffins with Poblano Peppers - Recipes

I'm a recipe collector and have a filing cabinet full of recipes from scouring magazines, newspapers, trading with friends and my cherished family recipes that were passed on to me by family . . . some I have no idea where they came from. I attempt to list sources when I have them . . . I'm not trying to claim any recipe as mine unless it is . . . I'm a serious foodie . . . not a professional chef!

I will also be posting those recipes that look promising to me since I'm always looking for new recipes to try out.

I'm a third generation sicilian italian-cuban-american who was fascinated with everything that happened in the kitchen as I grew up, next to my nana's side . . . watching every move that she made. She started giving me little jobs to do in the kitchen to keep from stepping on me . . . I learned how to cook at a young age, throwing things together, rarely using measuring utensils. Cooking is a passion which takes lots of tasting and nurturing what you are cooking until it is just right.

Here's the twist to my italian cooking . . . I married a southern gentleman whose mom prepared the best southern comfort food meals . . . and as a young adult, I was right there by her side, learning how to cook southern style. He and I combined the two cooking styles into our own style that never disappointed our guests.

Since my southern gentleman passed away, I got used to cooking for one . . . so there is yet another twist to my cooking . . . cooking a big meal and turning it into totally different meals.

I've since remarried and my new husband (yep, another southern gentleman) has a similar cooking style . . . and we are perfecting the art of making great meals using leftovers :)


Mexican Cornbread Muffins With Fire Roasted Poblanos, Corn And Cheese Recipe

Tools

24 - 30 Paper Cupcake Liners

Ingredients

1 pack Krusteaz Honey Cornbread 15 oz box

1/2 cup melted butter (room temperature)

3/4 cup shredded Mexican blend cheese

¾ cup fire-roasted poblano peppers peeled, seeded, and diced (2 -3 poblano peppers) or 6 oz can of diced Ortega chilies

¾ cup corn (Can use frozen or canned. If using canned drain water)

Directions

Prepare fire-roasted poblano peppers.

Roast poblano peppers on grill or stove. Remove from heat and place in a bowl, cover with plastic wrap, and sweat peppers for approximately 20 minutes. This will loosen the skin and make it easier to peel off the skin. Peel poblano peppers, remove seeds, and dice

Place cupcake liners in muffin pans

In a large bowl, add cornbread mix, egg, butter, milk, cheese, poblano peppers, and corn.

Hand mix with a large spoon until well blended.

Spoon muffin mix into liners, about ½ to ⅔ full

Bake for about 20 minutes (until a toothpick placed in a muffin comes out clean)


Corn muffins in poblano cups

Corn muffins in poblano cups is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make corn muffins in poblano cups at your home.

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  • 60 Minutes Or Less
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  • Cuisine
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  • North American
  • Appetizers
  • Breads
  • Side Dishes
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  • American
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  • Southwestern United States
  • Easy
  • Dinner Party
  • Holiday Event
  • Vegetarian
  • Muffins
  • Dietary
  • Independence Day
  • Quick Breads
  • Peppers
  • Super Bowl

The ingredients are useful to make corn muffins in poblano cups recipe that are cooking spray, corn muffin mix, mexican blend cheese, chopped pimiento, cilantro leaves, poblano peppers .

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Corn Muffins with Poblano Peppers - Recipes

2 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp baking soda
1 tsp baking powder
1/2 salt
3/4 cup sour cream
1/2 cup 2% milk
1/2 cup granulated sugar
8 tbsp (1 stick) unsalted butter, melted and cooled
2 eggs
1/4 cup thin strips poblano pepper, cut into 1/2-inch pieces
3/4 cup fresh corn kernels (cut from one large ear corn)
3/4 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 1/2 cup crumbled queso fresco cheese. Stir into the batter.

Grease a 1/3 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.


Ham, Cheddar & Poblano Corn Muffins

Directions:
Preheat oven to 400. Grease or line 12 wells in a muffin tin. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and sugar. Beat in the egg, buttermilk and oil until well combined. Fold in the ham, peppers and cheese. Divide evenly among the wells and bake 15 minutes or until golden brown and a toothpick inserted in the middle of the center muffin comes out clean. Cool on a wire rack.

My thoughts:

I love when I can take leftovers and make something entirely new with them. I had some ham leftover from a recipe development gig I am working on and while ham sandwiches are always tasty, I wanted to try to use it in a different way. I loved the contrast of the smoky ham, sharp pepper and cheddar against the lightly sweet cornbread. They would be great as a treat for breakfast but they were also wonderful when served instead of a roll with soup or chili.

Note: Like most muffins, these muffins reheat and freeze well. Never be without breakfast again!


Directions

Preheat the oven to 400℉ (200℃). Coat a 12-cup muffin tin with cooking spray, or grease with butter, or line with muffin papper.

In a medium nonstick skillet pan over medium heat, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil.

Once the butter melts, stir in the onions and the peppers and sauté until soft, 3 to 5 minutes. Season with salt to taste. Stir in the corn and cook until heated through. Allow to cool.

Melt the remaining butter in a small pan over low heat and once melted, remove from the heat or use a microwave to melt the butter.

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

In another large bowl, whisk the buttermilk and the eggs until mixed.

Make a well in the dry ingredients, add the liquid ingredients to the dry ingredients and stir until just incorporated.

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

Using a ½ cup, evenly pour the batter into the muffin cups. Bake for about 10 minutes. Allow to cool for 10 minutes in the tin on a wire rack.


Recipe Summary

  • 4 ears corn on the cob, husks and silk removed
  • 2 tablespoons olive oil
  • 2 poblano peppers, seeded and diced
  • 4 jalapeno peppers - seeds and membranes removed and peppers chopped (Optional)
  • 1 red onion, chopped
  • ½ cup butter

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Broil the corn until the kernels are slightly charred at the tips, about 5 minutes, turning often. Remove corn, cool, and cut the kernels from the cob transfer kernels to a bowl.

Heat olive oil in a skillet over medium heat cook and stir poblano peppers, jalapeno peppers, and red onion until peppers and onions are tender, about 8 minutes mix in corn and butter. Cover skillet and simmer mixture for 10 more minutes to combine flavors.


Melt the butter in a saucepan that has a lid over medium high heat. Add in the poblano and onions. When they start to get a little brown use a garlic press to add in the garlic. I absolutely love this garlic press, it’s made by Calphalon. Let this cook until you can smell that wonderful garlic about 30 seconds.

I like to use basmati rice but you can use plain long grain rice too. Add the rice to your pan and stir it so the butter coats the rice. Let this get a little toasty color on it, this just adds more flavor!

I bet you’re surprised to see Better Than Bullion again, lol! I didn’t realize, until I started this blog, how much I use this stuff! Anyway, pour in your water and 1 1/2 tbsp of the bullion. Stir well to combine. Bring to a boil, turn down to a simmer and cover. Let this cook for 20 minutes. When it is done cooking add in your corn and stir.

And there you have it! Delicious and easy Mexican rice with poblanos and corn. This goes great with any Mexican food. Here are a few great recipes for your Mexican fiesta. Black Beans With Smoked Shank, Quick And Easy Homemade Salsa or Fresh Salsa With Black Beans and of course my Easy Creamy Chicken Enchiladas. Enjoy!


Many years ago, we received the Moosewood Cookbook by Molly Katzen as a gift. And many of her recipes have become some of our favorites, such as this one: cornbread. It is a simple and quick way to get some fresh cornbread with dinner.

Over the years, I’ve changed it up a bit and this is one of my versions. We especially like to have these alongside a nice bowl of chile but I’m sure they would go well with many soups or even as a snack!

Roasted Poblano and Yellow Pepper Cornbread Muffins

Dry Ingredients:

2 teaspoons baking powder

Wet Ingredients:

1 cup buttermilk or plain yogurt

2 tablespoons sugar or agave syrup

3 tablespoons safflower or vegetable oil

1 poblano pepper, roasted, seeded, peeled and chopped

1 yellow pepper, roasted, seeded peeled and chopped

6 – 8 ounces Monterey Jack cheese, small dice or grated

Preheat the oven to 350 degrees Fahrenheit. Grease a 24-mini-muffin pan.

Combine the dry ingredients and whisk to mix them evenly.

Combine the wet ingredients in a separate bowl.

Mix the wet ingredients into the dry ingredients.

Add the peppers and cheese to the batter and mix just enough for the ingredients to combine.

Spoon the batter into the muffin pan evenly and bake for 20 minutes, or until the muffins are nicely brown and firm in the center.

Let them cool slightly and serve.

Alternative: If you want to make this as “regular” cornbread, grease an 8-inch square pan with butter or oil. Pour the batter in and bake for 20 minutes, or until the center is firm to the touch.