The best part of traveling is being able to bring back the flavors to incorporate in your own cooking. These muffins update a Southern classic with some New Mexican spice, topped with some honey-sweetened chile butter.
Ingredients
- 1 cup + 1 tablespoon all-purpose flour, divided
- ¾ cup cornmeal
- ¼ cup sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- 1½ cups buttermilk
- ½ cup Hatch chiles (roasted, peeled and minced)
- 1 stick unsalted butter
- 1 tablespoon honey
- 2 tablespoons Hatch chiles (roasted, peeled and minced)
Preparation
Yield: 15 standard-size muffins
Preheat oven to 350°F. Diligently spray muffin tins with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together 1 cup flour, cornmeal, sugar, salt, baking powder and baking soda.
In a separate bowl, whisk together the eggs and buttermilk. Pour the buttermilk mixture into the flour mixture. Stir with a rubber spatula until homogenous. Let stand for 20 minutes.
Meanwhile, pat the chiles dry with a paper towel. Place the chiles in a small mixing bowl and dust with the remaining 1 tablespoon of flour. Toss until completely coated. (This will keep the chiles from sinking to the bottom of your muffins.) Gently fold chiles into cornbread batter.
Divide the batter among muffin tins, filling halfway. Bake for 30 minutes, or until golden brown.
Promptly remove from oven and cool completely. Proudly serve muffins with Honey- Chile Butter and coarse sea salt.
Muffins can be kept in an airtight container for 1 week.
Honey-Chile Butter
Yield: 1 cup
Soften butter and place in small mixing bowl. Fold honey and chiles into the butter. Serve with Roasted Hatch Chile Cornbread Muffins.
