"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Serrano Chili and Cilantro Cornbread Muffins Recipe

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This recipe for Serrano Chili and Cilantro Cornbread Muffins, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small serrano chilies (or 2 oz. canned green roasted chilies)
1 1/2 cups flour
\1/2 cup yellow cornmeal
1 tbsp. baking powder
1 tsp. salt
Pinch cayenne
2/3 cup milk
2 large eggs
1/2 cup canola or grapeseed oil or softened butter
3 tbsp. pure maple syrup or sugar
1/4 cup chopped fresh cilantro

Honey Butter Topping:

3 tbsp. honey
3 tbsp. soft butter

Directions:
Directions:
Preheat oven to 350 degrees. Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove hem from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.

Mix together all the dry ingredients in a large bowl. Whisk together the milk, eggs, oil or butter, maple syrup and the cilantro in a separate bowl Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.

Take the chilies out of the bag and slice them in half, directly down the middle. Open them up, and remove the seeds and discard. Peel the skin off and discard. Cut the chilies into small pieces and stir them into the batter until they are completely mixed in.

Smear a little butter or oil on the bottoms and sides of a 9 inch square baking pan or 12 muffin molds and pour the batter in. Bake 20 minutes if using a muffin pan or 25 minutes if you're using a baking [pan. Remove from the oven and let cool.

Make the Honey Butter: Simply blend the softened honey and butter together in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve along with the cornbread.

Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.

Number Of Servings:
Number Of Servings:
10 -12 muffins
Personal Notes:
Personal Notes:
This bread is good but what really makes it is the honey butter. I used half the honey and it was still good.

 

 

 

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