Cornmeal — a bit sweet, with nice crunch — is the base of cornmeal muffins with chipotle.
#100daysofcooking, Recipes

Corn pops: Day 15 is muffins with a chipotle kick


Cornmeal and Chipotle Muffins


Tonight, we’re attending a family pot-luck dinner at my sister’s home. Vic is making chili and rice, the kids are bringing salads and desserts, and I’m determined to dazzle them all with homemade chipotle cornmeal muffins.

My muffins made an impression, all right.

In my opinion, baking is magic. Even more so, it is science. So when you screw up the chemistry, you may or may not have just baked a batch of hockey pucks.

That was certainly my fear when the muffins, made using this recipe from Sally’s Baking Addiction, came out of the oven. They were hefty little suckers, possibly due to some fast-and-loose substitutions (and at least one unfortunate mismeasurement. Did I mention this is a cooking blog for real people?).

Cornmeal muffins with chipotle
Cornmeal muffins with chipotle

Dense, yes, but pretty tasty. There is a touch of sweetness from the brown sugar and honey, and a good southwestern kick from the chipotles. Nephew Ryan downed three in short order, though he did refuse to take any back home to Ontario.

Something about his luggage being already too heavy …

Kitchen castoff used

Cornmeal

This is how we did it

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, melted and let cool to room temperature
  • 2 tbsp canola oil
  • 1/3 cup packed brown sugar (I used Demerara, but recipe recommends light brown)
  • 2 tbsp honey
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature. (Hint: if you don’t have buttermilk — I didn’t — you can whip up a decent substitute by adding a 1 or 2 tbsp of vinegar or lemon juice to regular milk.)
  • 1-3 chopped chipotles, seeds removed. (Seriously, remove the seeds, that is where all the heat is. Also, I only used one chipotle, but could have definitely used one more)

Method

Chipotle peppers (you can get cans of them where you find Mexican foods at the grocery) have a delicious smoky flavour, but all the heat is in the seeds.
Chipotles: heat is in the seeds.

Preheat oven to 425 degrees. Prepare a muffin tin with liners or a non-stick spray.

Whisk together the dry ingredients in a big bowl (cornmeal, flour, baking powder, baking soda). In a separate bowl, mix the cooled butter, oil, brown sugar and honey together until the mixture is smooth. Then whisk in the egg and finally the buttermilk.

Fold the wet ingredients into the dry ones and combine. Fold in the peppers.

Spoon batter into the muffin tin, filling to the top, then put in the oven. Bake for 5 minutes at 425 degrees, then turn the heat down to 350 degrees and bake for another 16 or 17 minutes.


Wondering what the “Kitchen Castoff” reference is all about? Here’s the explainer describing my 100 day project

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