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Chili Peppers and Pears

Savouring the Sweet Life

Chili Cornbread Muffins

February 24, 2015 by Alex

Corn bread or corn muffins are the perfect partner for many soups and stews. And these Chili Cornbread Muffins are no exception.

These muffins have a bit of a bite….the heat comes from the jalapeno peppers and the chipotle chili powder.   Adjust the quantities for less … or more….heat.

Pour the batter into a cake pan or loaf pan for cornbread (adjust baking time accordingly); or use a standard muffin pan to make individual cakes.

I like to use my brownie pan to end up with square muffins.

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This recipe can easily be halved if you just want a few muffins (but why would you?)

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Chili Cornbread Muffins

Prep Time: 10 minutes             Baking Time: 15-18 minutes
Yield: 14-16 medium-size muffins

Ingredients:

235 g (1 ¼ cups) stone-ground cornmeal (fine- or course-ground)
200 g (1 ¼ cups) all purpose flour
3 tablespoons (45 mL) white sugar
½ teaspoon (2.5 mL) chipotle chili powder
1 tablespoon (15 mL) baking powder
1 teaspoon (5 mL) salt

3-4 tablespoons chopped canned/pickled jalapeno chili peppers
1 small zucchini, shredded (approximately 1 cup shredded)
125 mL (1/2 cup) fresh or frozen corn kernels
1 cup  (250 mL / 80 g) shredded sharp cheddar cheese

2 large eggs, lightly beaten
60 mL (1/4 cup) vegetable or grapeseed oil
375 mL (1 ½ cups) buttermilk (or a little vinegar/lemon juice in regular milk)

Chipotle chili powder

Method:

  1. Prepare a standard muffin pan with paper/parchment cups, or spray with a non-stick cooking spray.       Preheat oven to 375 degrees F.
  2. In a large bowl, combine cornmeal, flour, sugar, chili powder, baking powder and salt.
  3. To the flour mixture, add the jalapeno peppers, shredded zucchini, corn, and shredded cheddar cheese.   Toss to combine.
  4. Add the beaten eggs, oil, and buttermilk to the bowl and gently stir just until dry ingredients are moistened. Do not over-stir … leave the batter slightly lumpy.
  5. Spoon the batter into the prepared baking cups.  Very lightly dust the batter with a little chipotle chili powder.
  6. Bake at 375 degrees for 15-18 minutes, or until a cake tester comes out dry.


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Questions and comments are always welcome      alex@chilipeppersandpears.com

 

 

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Filed Under: Quick Breads Tagged With: Cornbread, muffins

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Alex Rathgeber

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