Peppers in the Corn-er
Savory Cornbread Muffins with Chopped Shishito Peppers
35 minutes
Serves 4
SideAmericanNut-freeShellfish-freeSoy-free
Herb's take
Cornbread gets a mild kick with shishito peppers in this Southern-inspired side. We'll fold chopped peppers into a classic muffin batter for a moist, flavorful twist that walks the line between comfort and surprise.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Grease a standard 12-cup muffin tin with butter or nonstick spray.
- 02Melt the butter and let it cool slightly. In a medium bowl, whisk together the cooled butter, milk, eggs, and honey until well combined.
- 03In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper.
- 04Pour the wet ingredients into the dry, stirring gently with a spatula until just combined. A few streaks of flour are okay, overmixing means tough muffins.
- 05Fold in the chopped shishito peppers until evenly distributed.
- 06Divide the batter equally among the 12 muffin cups. Tap the pan gently on the counter to settle the batter.
- 07Bake for 14 to 16 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- 08Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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