This recipe is adapted from a recipe by Big Sky Cafe, the best restaurant in my college town, San Luis Obispo. The goal is to get dark, crispy edges on the outside, so they, and I, cook the cornbread in mini-muffin tins. I replaced the canned creamed corn in their recipe with fresh corn kernels soaked in milk, and the canned chiles with freshly roasted green chiles, a staple at Colorado farmer's markets during the summer! —gabsimonelouise
24 mini-cornbread muffins
stick of salted butter, softened
roasted fresh green chiles, finely diced
fresh corn kernels
grated cheddar cheese
In This Recipe
Preheat the oven to 350. Generously butter two 12-cup mini-muffin tins. Make sure you get the tops of the pans as well as inside the muffin cups. Put the corn kernels in the milk so they can soak.
In a large bowl, cream together the butter and sugar till smooth. Beat in the eggs, green chiles, corn and milk, and grated cheese.
In a small bowl, sift together the flour, cornmeal, and baking powder. Stir into the wet mixture until just combined.
Ladle the batter carefully into each muffin cup, filling each about 2/3 of the way. Bake for about 25 minutes, or until you notice a nice, brown ring on the edge of each muffin. Muffins should spring back when pressed lightly. Remove from the oven and let sit until cool enough to handle. Take the muffins out of the pan and serve warm.
Note: This cornbread is even better the next day! Place the muffins on a baking sheet and warm in the oven. The edges will crisp up even more. Another tip: Tightly wrap the muffins in plastic wrap and put them in a freezer bag. Freeze until ready to use, then heat in the oven. I have even wrapped these in foil and heated them over charcoals or a campfire...such a treat when out on the trail!