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    Home » Bread

    Poblano Corn Muffins with Chili-Honey Butter

    Published: May 15, 2013 · Modified: Jun 3, 2020 by thekitchenprep · This post may contain affiliate links ·

    It's been one of those, "Let's clean out the fridge & pantry by making random meals out of whatever I can find." kind of weeks.

    Do you do this, too?


    Both Steve and I will both be out of town on business {Can I call going to Disney World "business"?? I think so! Steve's trip is not nearly as fun. 😛 }, so we're trying to get ourselves in order so that we come back to a semi-organized home upon returning. There's nothing worse than coming back from a trip to a messy house. ::shudder::
    Even though I have a billion things I need to get done before heading to Orlando, I wanted to make sure I still get around to posting a few recipes this week. See how much I love you guys??
    After a quick sweep of items in my fridge, freezer, and pantry, I came up with a shelf full of baking supplies {except I'm out of all-purpose flour. GASP!}, one {quickly deteriorating} poblano pepper, 3 bags of frozen corn on the cob that I forgot to make during my Derby party, a half gallon of whole milk {which we don't drink} from a previous project, and some tiny leftover nubs of cheese.
    So, naturally I made these:
    I've posted Poblano & Corn recipes before {in fact, one of them made it to the pages of Taste of the South Magazine in print!}, and I don't know why exactly, but I feel like the two veggies just go hand in hand.
    I adapted Ina Garten's Corn Muffin base and added in the corn kernels and poblano pepper to spice it up a bit. But I didn't stop there.
    I also made a compound butter to smear on these little babies. The sweet honey and smoky chili powder mixed in with the butter pair fantastically with the sweetness of the corn and the subtle "smokiness" of the roasted poblanos. 
    The best part about this last minute undertaking? Now I don't have to clean out the fridge... and I may have a snack to share with my blogging buddy, Sloane, on our roadtrip!
    I'm ready for a Margarita at Epcot's Mexico Pavilion!! I mean... a weekend of learning and networking.  It is a "business" trip, after all. 🙂
    Poblano Corn Muffins with Chili-Honey Butter
    Adapted from Food Network 
    1 ½ cups flour {I used 1 cup whole wheat & my last ½ cup of all purpose}
    ½ cup sugar
    ½ cup cornmeal, medium coarseness
    1 tablespoon baking powder
    Scant 1 teaspoon salt
    ¾ cups whole milk
    1 egg, lightly beaten
    1 stick {8 tablespoons} butter, melted and cooled
    ¾ cup fresh corn kernels {or frozen, cooked} removed from cob
    1 roasted poblano pepper, peeled, seeded, and chopped {Click here & scroll to the bottom for directions on how to roast a poblano pepper}
    ¼ cup sharp cheddar cheese {optional}
    1. Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray or arrange liners in cups if using.
    2. In a medium bowl, combine flour, sugar, cornmeal, baking powder, and salt. Whisk together.
    3. In a small bowl, whisk together milk, egg, and cooled butter.
    4. Pour wet ingredients into dry and mix until just combined. With a spatula, fold in corn kernels and chopped poblano pepper until well distributed, but don't overmix.
    5. Using an ice cream scoop {my favorite method}, evenly fill the muffin tins with batter. {I used a heaping scoopful in each.} 
    6. If desired, sprinkle or grate a little bit of sharp cheddar cheese on top of batter. {The cheese was hardly detectable in flavor but gave a nice golden top to the muffins.}
    7. Bake for 25-30 minutes, until the tops are slightly golden and a toothpick inserted in the center comes out clean. 
    Serve warm with Chili-Honey Butter.
    Chili-Honey Butter
    Adapted from Budget Bytes

    1 stick {8 tablespoons} butter, softened to room temperature

    2 tablespoons honey
    1 {heaping} teaspoon chili {more, if desired}
    Salt to taste {I think I used a bit less than 1 teaspoon}
    Combine all ingredients by either mashing with a fork or mixing in a stand mixer until well incorporated.
    « Spicy Candied Walnuts
    Food Blog Forum Orlando | Part 1 »

    Reader Interactions

    Comments

    1. Sloane @ Life Food and Beer says

      May 16, 2013 at 2:04 am

      Just read your post, so I'll take my Facebook answer as a Yes! 🙂 I can't wait!!

      Reply
    2. Jess @ On Sugar Mountain says

      May 17, 2013 at 7:59 pm

      that chili honey butter says it all....omg I could eat every one of these muffins for dinner tonight and be completely satisfied <3

      Reply
    3. Katerina says

      May 19, 2013 at 6:23 am

      Beautiful savory muffins!Perfect for a good day's head start!

      Reply
    4. Tina | My Life as a Mrs says

      May 21, 2013 at 1:26 am

      YUM! I'm thinking we should do a potluck style local blogger get-together soon! 😉 Nice to finally meet ya this weekend!! Now we will probably run into each other in Publix hah

      Reply
    5. thekitchenprep says

      May 21, 2013 at 1:50 am

      @Sloane - Hope you enjoyed them! 🙂

      @Jess - Muffins & butter for dinner sounds totally acceptable to me, too. 😉

      @Katerina - Thank you! Definitely a nice, hearty breakfast or brunch. They also go well dipped in a hearty soup, stew, or chili!

      @Tina - Nice meeting you, too! And yes, I'm sure we'll bump into one another at our home away from home since we're both there so often. 🙂 Definitely up for any kind of local blogger get together!

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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