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Spicy Corn Muffins with Green Chiles In these darling little muffins, thin, green serrano chiles rise to the surface, poking out their hot little stems. They are not as spicy as they sound since eating the whole chile is optional. Makes 12 muffins 1 tablespoon oil, for roasting chiles 12 serrano chiles 1 cup cornmeal 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large egg, beaten 1 cup buttermilk 6 tablespoons melted butter 1 cup corn kernels Preheat the oven to 425 degrees F and butter a 12-cup muffin pan. Heat the oil in a large skillet over high heat. Toss in the chiles and sear until evenly browned. Cool on paper towels. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and pepper. Make a well in the center and add the egg and buttermilk. Whisking from the center, combine the ingredients. Add the melted butter and continue whisking into a loose and slightly lumpy batter. Fold in the corn. Pour into the prepared muffin cups, two-thirds full. Insert a chile in the center of each, stem-end-up. Bake 15 minutes, or until the muffins begin to pull away from the sides of the pan. Cool in the pan on a rack 10 minutes. Invert to remove and serve warm or at room temperature. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |