Okay, so I decided that black bean soup (http://bit.ly/fimd0P) was a great idea… but that it would be an even better idea if it was served next to some cornmeal muffins. Argue with me if you dare: I’m pretty sure I’m right.
Unlike many baked items, the batter for corn muffins can be altered in any number of ways and still turn out perfectly. Feel free to fold in chopped veggies, bacon, or ham (be sure to cook these ingredients first!). When corn is back in season next summer, add some diced fresh corn. Add a teaspoon or two of diced fresh herbs, or (if you want your muffins to be particularly zesty) 2 t of chili powder and 1/2 t of cumin. And, of course, some grated cheese also works well in this recipe. For any of these variations, just substitute whatever addition(s) you’ve decided upon for the poblano pepper and fold them in during step 3.
However, I decided to keep it fairly simple tonight, since the black bean soup is already hearty and flavorful. So, I roasted one poblano pepper (for info on roasting peppers, visit my previous post on “Spinach, Mushroom, Kalamata and Roasted Pepper White Pizza,” http://bit.ly/ghDRsq).
One warning: this recipe makes a batter that is thinner than many muffin batters. Don’t worry. It will be okay. 🙂
All other hints and tips are worked right into the recipe. And that’s that: enjoy!
Roasted Poblano Corn Muffins
- 1 1/4 c yellow cornmeal
- 1 1/4 c sifted all-purpose flour
- 2/3 c granulated sugar
- 2 t baking powder
- 1 t baking soda
- 1/2 heaping t salt
- 1 c sour cream
- 1 c milk
- 4 eggs, beaten
- 1 stick butter, melted
- 1 roasted poblano pepper, diced
- Combine the dry ingredients with a whisk.
- Mix together the sour cream, milk, eggs and butter. Add to the dry ingredients and stir just until blended.
- Fold in the poblano pepper.
- Portion into a greased muffin tin, filling approximately two-thirds full.
- Bake at 375 degrees F until done, approximately 20 to 25 minutes.