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Mexican Cheese Cornbread Muffins With Fire Roasted Poblanos & Corn Recipe
Cornbread muffins filled with fire-roasted poblano peppers, cheese, and corn spice up any meal, and they bring so much fun! I've always loved cornbread! And after devouring a cheesy jalapeño one at a restaurant a few years ago, I started experimenting with recipes. I begin with boxed cornbread and add cheese, corn, and fire-roasted poblano peppers. Great for Thanksgiving, Sunday dinners, or as a snack. Muffins filled with love and delicious Mexican flavors!
My family loves them, but be warned, you won't be able to eat just one or two, so make extras!
Happy Holidays & Happy Cooking!
Be well.
Molé Mama
Mexican Cornbread Muffins With Fire Roasted Poblanos, Corn And Cheese Muffins
Mexican Cornbread Muffins Recipe
Tools
Ingredients
1 pack Krusteaz Honey Cornbread 15 oz box
2/3 cup milk
1/2 cup melted butter (room temperature)
1 egg
3/4 cup shredded Mexican blend cheese
¾ cup fire-roasted poblano peppers peeled, seeded, and diced (2 -3 poblano peppers) or 6 oz can of diced Ortega chilies
¾ cup corn (Can use frozen or canned. If using canned drain water)
Directions
Prepare fire-roasted poblano peppers. Can substitute canned Ortega chiles
Roast poblano peppers on a grill or stove. Remove from heat and place in a bowl, cover with plastic wrap, and sweat peppers for approximately 20 minutes. This will loosen the skin and make it easier to peel off the skin. Peel poblano peppers, remove seeds, and dice
Place cupcake liners in muffin pans
Preheat oven to 375 F
Mix muffin ingredients
In a large bowl, add cornbread mix, egg, butter, milk, cheese, poblano peppers, and corn.
Hand mix with a large spoon until well blended.
Spoon muffin mix into liners, about ½ to ⅔ full
Bake for about 25 minutes (until a toothpick placed in a muffin comes out clean)
Serve warm with butter.