Corn Muffins with Poblano Peppers
These corn muffins are good with just a dab of butter but they are great with another dab of red jalapeño jelly. I guess in this case I followed the mantra we hear often today, "Go Big or Go Home." These are truly big on the pepper, but oh so good, too!
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- 1 1/2 Cup all-purpose flour
- 2/3 Cups finely ground yellow cornmeal
- 4 Tablespoons granulated sugar
- 4 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Cup buttermilk, at room temperature
- 1/2 Cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 3 Tablespoons canola or vegetable oil
- 1/2 Cup chopped poblano peppers
- 2/3 Cups corn kernels
- 1 Cup crumbled queso fresco
- 12 slices jalapeño pepper
- 6 cherry or grape tomatoes, halved
Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Line 12 regular-sized muffin cups with paper or foil liners.
In a medium-sized bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk until well blended. Combine the buttermilk and sour cream in a small bowl.
Add the eggs and oil to the milk-sour cream mixture and mix with a fork until well blended. Pour the liquid over the dry ingredients and add the poblano peppers, corn kernels, and 2/3 cup of the queso fresco. Using a rubber spatula, gently fold (no stirring) until just blended.
Portion the batter evenly among the prepared muffin cups (¼ cup of batter per cup will be about ¾ of the way full).
Sprinkle the tops with the remaining queso fresco and then top each muffin with a jalapeño slice and a halved tomato. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool for 15 minutes.
Serve immediately or cool completely and store in an airtight container at room temperature for up to 2 days. They are best served warm so please reheat before serving.