Chili Cilantro Cornbread Muffins Recipes

SERRANO CHILI AND CILANTRO CORNBREAD MUFFINS

Steps:

• BROILER-BLACKENED CHILIES:.
• Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
• OPEN-FLAME-BLACKENED CHILIES:.
• Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.).
• MIX:.
• Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating.
• In a large bowl, mix together all the dry ingredients.
• In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro.
• Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
• Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches.
• Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches
• Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
• Remove from the oven and let cool.
• HONEY BUTTER:.
• Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread.
• PRESENTATION OF SQUARE PAN CORNBREAD:.
• Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

CILANTRO CORNBREAD

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix butter and sugar in a mixer until light and fluffy. Add eggs a little at a time while mixer is on low speed.
• 3. Sift together cornmeal, cake flour and baking powder. Mix in sour cream, then add dry ingredients and mix for 30 seconds. Add green and red chiles, salt, cayenne and red chile flakes; mix for an additional minute.
• 4. Remove one third of the batter and purée with the cilantro in a blender.
• 5. Spray two (9-inch) cake pans or two 9-by-5-inch loaf pans with non-stick spray. (You can also prepare muffin pans for a yield of 48 muffins) Spoon in some of the plain batter, then pour in some of the green batter and drag a knife across back and forth to create a marbled effect. Top it with remaining plain batter.
• 6. Bake until the center feels firm, the edges are beginning to brown, or a knife inserted in the middle comes out clean, approximately 40 minutes for the cakes, 50 minutes for the loaves, and about 25 minutes for the muffins. Recipe can be halved.