Before I started blogging, I had no idea just how many food blogs were out there. Food bloggers continually have to come up with new recipes to share with their readers, and sometimes we can be a bit short on inspiration. This is where following other bloggers comes in handy. Because of my RSS feeds, I get daily inspiration from the bloggers that I follow! I print the recipes that interest me and delete the rest. Because so many bloggers make so much amazing looking food, I find myself printing far more recipes than I delete, meaning I may never be short on inspiration again!
Brown Eyed Baker‘s blog is amazing. Usually she posts sweet treats, but once in a while she’ll share a savory favorite. When she posted this muffin recipe, I knew that I had to try it. These savory corn bread muffins are perfect with a bowl of chili (like this vegetarian chili or this chicken chili). I have never made cornbread muffins with anything cooked inside of them and I really liked this change! It gave the muffins color and flavor and made them feel more classy than my regular cornbread muffins (although I still love my regular cornbread muffins and get rave reviews whenever I serve them!).
Of course, now that I’m into cast iron, I will have to try making these in one of my cast iron pans. I hear that cast iron makes the best corn bread. What is so magical about it? I have no idea, but you can be sure that I will keep you posted!
savory cornbread muffins
adapted from www.browneyedbaker.com
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ teaspoons chili powder
¼ teaspoon freshly ground black pepper
5 tablespoons unsalted butter, melted and cooled
1 1/4 cup buttermilk, at room temperature
1 large egg yolk
¼ cup corn kernels, fresh or frozen
1 Anaheim or other mild or hot green chili pepper, roasted, skins and seeds removed, diced into small pieces*
¼ red bell pepper, seeded and finely diced
*I roast large batches of these, remove the skins and seeds, and then store the peppers in a bag in my freezer. Whenever a recipe calls for jarred or canned spicy peppers, I use these.
Make sure your rack is in the center of your oven and preheat your oven to 400 degrees. Butter or spray a regular-size muffin pan or fit the molds with paper muffin cups.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper.
In a large measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, green pepper and red pepper.
Divide the batter evenly among the muffin cups. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.