Southern Sizzle
Savory Cornbread Muffins with Blistered Shishito Peppers
40 minutes
Serves 4
SideAmericanNut-freeShellfish-freeSoy-free
Herb's take
Think classic cornbread, but with a lively twist courtesy of shishito peppers, each bite is a small gamble between mild and fiery. This side brings the Southern soul of cornbread together with a smoky, peppery surprise that keeps things interesting.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F and lightly grease a 12-cup muffin tin with oil or nonstick spray.
- 02Heat a large skillet over medium-high and add the vegetable oil. Toss in the shishito peppers and cook, turning occasionally, until blistered and soft, about 4 minutes. Remove from heat and let cool slightly.
- 03Chop the blistered shishito peppers into 1/2-inch pieces, reserving a few whole slices for garnish if you’re feeling fancy.
- 04In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 05In another bowl, combine the milk, sour cream, melted butter, and egg. Whisk until smooth.
- 06Pour the wet ingredients into the dry mixture and stir just until combined.
- 07Fold in the chopped shishito peppers until evenly distributed.
- 08Divide the batter evenly among the muffin cups, filling each about three-quarters full. Top each with a reserved pepper slice if desired.
- 09Bake for 16 to 18 minutes, until golden on top and a toothpick inserted into the center comes out with just a few moist crumbs.
- 10Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
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