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Beer and Chile Cornbread Muffins
Beer and Chile Cornbread Muffins
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Prep Time:
15 minutes
Total Time:
40 minutes
Spicy pepper and corn muffins with beer and cheese.
Ingredients:
  • 2 eggs
  • 1 cup Mexican or regular beer
  • 1/4 cup butter, melted
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup yellow or blue cornmeal
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vacuum-packed whole kernel corn (from 11-oz can)
  • 1 medium (5 inch) poblano chile, seeded, chopped
  • 1 serrano chile, seeded, finely chopped
  • 1/2 cup shredded Monterey Jack and Cheddar cheese blend (2 oz)
Instructions:
  • Preheat oven to 400°F. Line a muffin tin with paper cups or grease the bottoms with shortening.
  • In a medium bowl, whisk together eggs until frothy. Mix in beer and melted butter. Add all remaining ingredients at once, stirring just until flour is moistened (some lumps are fine). Distribute batter evenly among muffin cups, filling them to the top.
  • Bake for 15-20 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool for 3 minutes, then transfer muffins from pan to a cooling rack. Serve while warm.

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