Get ready to transform your ordinary cornbread into an explosive flavor experience that will make your taste buds dance! These Serrano Chili and Cilantro Cornbread Muffins are not just another side dish - they're a culinary adventure that brings together the perfect balance of heat, herbs, and comforting cornbread goodness. Whether you're a spice lover or someone looking to add some excitement to your meal, these muffins will become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup chopped serrano chilies
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly with oil to prevent sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until the dry ingredients are well mixed and free of lumps.
- In a separate bowl, whisk together the milk, vegetable oil, and egg until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped serrano chilies and fresh cilantro, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Serve the serrano chili and cilantro cornbread muffins warm, or at room temperature. They make a great side dish for chili, soups, or as a flavorful snack on their own.
Tips
- Seed Control: If you're sensitive to heat, remove the seeds from the serrano chilies before chopping to reduce the spiciness.
- Fresh is Best: Use fresh cilantro for maximum flavor and aroma. Dried herbs won't provide the same vibrant taste.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the muffins are perfectly baked.
- Customize Your Heat: Adjust the amount of serrano chilies to suit your spice tolerance. Start with less and add more in future batches.
- Serving Suggestion: These muffins pair wonderfully with chili, BBQ, or as a standalone snack with a dollop of sour cream or butter.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 31g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 20mg
