Tuesday, June 2, 2009
Poblano Cornbread Muffins
I made these the other night to go with our favorite lentil skillet and greens dinner. We liked the Bob's Red Mill basic cornbread recipe that I usually make to go with the lentils in general, but I felt it was a little too dense. These muffins are less so due to the addition of 2 Tbs of melted butter and swapping out about 1/2 of the chewier medium grind Bob's cornmeal for a finer grind. I'll be making our cornbread with this recipe from now on, maybe adding corn niblets, chilies, or other additions depending on the meal. Just toss any extras in the freezer for quick snacks during the day.
Poblano Cornbread Muffins:
2 Tbs melted unsalted butter
1 1/2 cups low fat buttermilk
1 egg lightly beaten
1 Tbs agave nectar or honey
1 1/4 tsp baking soda
1 tsp fine sea salt
1 cup regular cornmeal
up to 1 cup Bob's Red Mill medium grind whole cornmeal
1-2 diced roasted (skinned) poblano peppers (ours didn't have any heat, you could always use jalapenos instead)
Preheat oven to 350.
Grease 10 of the muffin cups in a 12 cup muffin tin.
Slowly whisk buttermilk into melted butter, so as not to congeal big lumps of butter.
Add egg, agave, baking soda, and salt.
Mix in 1 cup of regular ground cornmeal, then start adding the medium grind until it becomes like a thick cake batter. You might not need all 2 cups worth.
Fold in poblano peppers and distribute among 10 standard muffin cups.
Bake for about 20-22 minutes. Let cool in cups for about 5 minutes, then remove to a cooling rack....or just stuff them in your face as quickly as you can, no waiting for cooling required.