Speckled with red bell pepper and corn kernels, these corn muffins are waiting for a bowl of chili to happen.
With our time left in Point Hope numbered in weeks, we are going through the annual process of creating recipes based on what remains in our pantry. The last of the tri-tip roasts in our freezer inspired Jack to recreate his “Chili Done Large.” We’ll be closing out our lunches in style.
To accompany his chili, I brought out an almost-finished bag of corn meal. Usually the time-tested recipes on product packaging are pretty good, but this time relying on the maker’s recipe was a mistake. The corn muffins came out dry and bland. Time to create my own moist and flavorful version that would stand up to the merits of Jack’s flavor-packed chili con carne!
I wanted my muffins to have a rustic texture and also be moist. Coarse ground cornmeal and sour cream would be the key ingredients. The addition of whole sweet corn kernels added texture and complexity. Minced dried onions helped add another layer of flavor. And finally, I added dried bell peppers as “confetti” to give some color and zest to the muffins. A little butter smeared on to the muffins along with a drizzle of honey make these a satisfying balance to a bowl of spicy, smoky chili.
Sour Cream Double Corn Muffins
- 1 cup all purpose flour
- 1 cup coarse ground cornmeal
- 2 tbsp granulated sugar
- 2 tsp baking powder
- generous pinch salt
- 1 large egg
- 1 cup sour cream
- 1/3 cup milk
- 2 tbsp applesauce
- 1 tsp dried minced onion
- 2 tbsp dried red bell peppers
- 1 cup thawed frozen corn
- Preheat oven to 400 degrees F. Grease 12 cup muffin tin. Set aside.
- Combine dry ingredients in a medium bowl. Set aside.
- In a large bowl, mix together wet ingredients except for corn.
- Pour dry ingredients into wet and stir until just mixed.
- Fold in corn.
- Pour batter into muffin tin.
- Bake for 20 – 25 minutes. Muffins should be just browning on the outside. A toothpick inserted in center of muffin should come out clean to indicate doneness.