To accompany our dinner, we made some cute little homemade corn bread muffins filled with fresh local corn, spicy roasted serrano chiles, smokey thick sliced bacon, chopped cilantro, minced garlic, sliced green onions, and sharp cheddar cheese. They were so good they didn’t even need a pat of butter!
T: how many of these muffins did you make?
A: i made 12 muffins and a huge cast iron skillet “loaf” of the corn bread.
T: how many muffins did you eat?
A: i’m thinking around 3… and half. we split one while photoing.
T: sweet. That means I ate 8.5 muffins in one sitting. that rocks. No wonder my bowels were playing games with me today.
A: heheheh too funny! these were some tasty muffins. i over cooked them to my preference by just a minute or two, but they still tasted awesome. the “loaf”, for lack of a better term, was cooked just right though.
T: I really liked these things. Haven’t tried the loaf yet, but the muffins were very good… obviously. If I were nitpicking I would say they could have used more goods on the inside such as cheese or pimentos. That’s just nitpicking though.
A: i agree they could have used a touch more pepper. i would have put more roasted serranos though, not so much red peppers. red peppers would be good… just not spicy!
T: you’re right. more green AND red peppers! I rate these little guys a 4.6/5. They were definitely tasty enough to binge on, but there is still room for improvement. Hopefully you’ll keep trying! I <3 cornbread.
A: ha ha… you said “i heart” something! who’s the myspace loving little girl now huh?
T: actually on myspace I’m a little boy, but that’s beside the point.
A: yeah, just remember what you said. i’m never going to let you live it down! i too “heart” cornbread. good cornbread, at least. there is definitely bad bad cornbread in the world… the corporate monstrosity Cracker Barrel serves some of the worst cornbread i’ve ever had the displeasure to try. these were nothing like those.
T: you just hate crack. barrel because you worked there when you were younger.
A: hmmm while that’s true… they do make good biscuits! just really really crappy cornbread. Okay, so I”m gonna give these little dudes a 4.25/5. They got a lower rating because they were just slightly over-cooked. i really meant to cook them at 350, but when i looked at the oven it read 400! oops! they still weren’t dried out, just not as moist as i would have liked them to be.
T: yeah, they were still totally delicious. They would have complimented any southern meal perfectly. The South would be proud of you, Mandy.
A: oh hell no! just because you are complimenting me doesn’t mean that you can call me mandy, tea-cakes.
T: didn’t you ever hear what that Indian guy said that time… An eye for an eye…?
A: nope. missed that one. ;-).
* gracias Maw Maw for the cast iron muffin pan
2 1/4 cups all-purpose flour
1 3/4 cups corn meal
1/2 cup sugar
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
1/2 tsp freshly cracked black pepper
kernals from 2 ears of fresh corn
5-6 roasted serrano chiles, diced
4 thick slices of bacon, cooked cripsy then chopped
2 green onions, thinly sliced
1/4 cup cilantro, chopped
2 cloves garlic, minced
4 oz sharp cheddar, shredded
3 large eggs
1 cup whole milk
1/2 cup canola or vegetable oil
1 cup buttermilk
Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
Place all of the add-ins into the dry ingredients. Stir to combine evenly.
In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won't rise too much while baking.
Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the "doneness" of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperaturd. Enjoy!
*This cornbread can also be baked in a cast-iron skillet or glass baking dish. Make sure to adjust the cook-time to about 35 minutes and test w/ a toothpick if using one of these alternate baking methods.