Chili Cornmeal Muffins
Corn kernels and chili powder lend a southwestern accent to these muffins. They would also be nice alongside a bowl of chili.
Corn kernels and chili powder lend a southwestern accent to these muffins. They would also be nice alongside a bowl of chili.
- Carbohydrate 26 g(9%)
- Cholesterol 52 mg(17%)
- Fat 9 g(14%)
- Fiber 1 g(6%)
- Protein 4 g(9%)
- Saturated Fat 5 g(27%)
- Sodium 192 mg(8%)
- Calories 205
Step-by-step
- Preheat oven to 400°F (200°C).
- Butter twelve 1/3-cup metal muffin cups.
- Melt butter in heavy medium skillet over medium heat.
- Add corn and chili powder. Sauté 3 minutes.
- Transfer to medium bowl.
- Mix in buttermilk, then eggs.
- Cool completely.
- Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend.
- Add buttermilk mixture; stir just until blended.
- Divide batter among prepared muffin cups.
- Bake until tester inserted into center of muffins comes out clean, about 20 minutes.
- Transfer muffins to rack.
- Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F (175°C) oven until heated through, about 8 minutes.)
My Favorite Southwestern Snack: Chili Cornmeal Muffins
As a busy working mom, I'm always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. These chili cornmeal muffins have become a staple in our house, perfect for a quick breakfast, a satisfying snack, or even a side dish for a casual dinner. The subtle kick of chili powder adds a surprising and delightful twist to the classic cornbread muffin, making them far more interesting than your average breakfast treat.
What I love most about this recipe is its versatility. It's incredibly easy to whip up, even on a hectic weekday morning. The ingredients are simple and readily available, and the prep time is minimal. I often double the recipe to have plenty on hand for the week. They freeze beautifully too, making them ideal for meal prepping. Just pop them in the oven for a few minutes to reheat, and you've got a warm, comforting treat ready in a flash.
The texture of these muffins is just right – slightly crumbly, yet moist and tender. The sweetness of the cornmeal is perfectly balanced by the subtle spice of the chili powder. I often serve them alongside a bowl of hearty chili, but they're also great on their own, perhaps with a smear of butter or a dollop of yogurt. My kids love them with a sprinkle of cinnamon sugar, which adds another layer of flavor.
Beyond the convenience and deliciousness, these muffins bring a sense of warmth and comfort to our family. Baking them fills the kitchen with a cozy aroma, a small moment of calm in the midst of a busy day. It's a simple pleasure, but one that I deeply cherish. The act of creating something delicious for my family is a rewarding experience, and these chili cornmeal muffins have become a symbol of that connection.
Tips and Variations:
For a spicier kick: Increase the amount of chili powder to your liking. I've even experimented with adding a pinch of cayenne pepper for an extra fiery punch (but proceed with caution if you're sensitive to spice!).
Sweet and Savory Combo: A drizzle of honey or maple syrup adds a lovely contrast to the savory chili flavor.
Add-ins for extra flavor and texture: Chopped jalapeños, diced bell peppers, or shredded cheese would all make delicious additions.
Make it a meal: Serve these muffins with a side of scrambled eggs, bacon, or sausage for a hearty and satisfying breakfast or brunch.
These chili cornmeal muffins are more than just a recipe; they're a little piece of home, a comforting reminder of simple pleasures, and a testament to the joy of creating delicious food for the people you love. Try them out, and I'm confident they'll quickly become a family favorite too!
