Hatch Chile Corn Muffins
Discover why these hatch chile corn muffins are perfect for Summer. (Recipe Courtesy of Adrianna Adarme of the Fresh Tastes Blog)
- Dry Mix:
- 1 1/2 cup all-purpose flour
- 1/2 cup white or yellow cornmeal
- 3 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- Wet Mix:
- 1 cup buttermilk
- 1 large egg
- 5 tablespoons unsalted butter, melted and cooled
- 2 hatch chiles
- 1 corn husk, peeled and cleaned and kernels cut off the corn
- Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray. Set aside.
- In a medium bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder and salt. In a measuring cup, measure out the buttermilk, whisk in the egg and cooled melted butter.
- Over a medium flame, place the hatch chiles on the grates and char, rotating them every 30 seconds or so until the chiles are blackened. Immediately transfer them to a cutting board and using a knife's blade, scrap off the charred bits. Dice the chiles, discarding the stems and seeds. If the diced chiles still have bits of char on them, that's okay!
- Pour the buttermilk mixture into the dry ingredients and mix until you no longer see any bits of flour. Add the chiles and corn kernels to the batter and mix gently.
- Fill each muffin cup 3/4 of the way. Transfer to the oven to bake for 13 to 15 minutes, until a skewer inserted into the center comes out clean. Allow the muffins to cool for 5 minutes in the tins and then remove. Serve them warm with softened butter.