Chile Cornbread Muffins

I love cornbread and will find a way to serve it with almost everything.  I serve it in the winter with chili, roasted chicken, meatballs, meatloaf and any other kind of comfort food meal you can dream of.  In the summer, I like serving it with BBQ and fried chicken.  Sometimes I will make in a loaf pan but since there are only two of us in our home, it’s best when I make muffins as they will remain fresh longer.  Plus I will tend to grab one for my lunch as well.

This recipe is simple and has a twist–yogurt instead of butter.  Obviously yogurt is better for the heart than butter.  But I destroy the goodness but smothering the hot muffins in butter and honey.


1 1/4 c. all-purpose flour
4 tsp. baking powder
1 1/4 c. cornmeal
2 Tbsp. superfine sugar (you may use granulated if that is what is in your pantry)
1 tsp. salt
4 scallions, finely chopped
1 red chile pepper, seeded and chopped
3 eggs, beaten
2/3 c. plain yogurt
2/3 c. milk

Preheat oven to 400.  Line muffin pan with paper liners.

Sift flour and baking powder into a large bowl.  Stir in the cornmeal, sugar, salt, scallions and chile pepper.  Beat together the eggs, yogurt and milk, then pour into flour mixture and beat until just combined.  Spoon mixture into paper liners.

Bake for 15-20 minutes until risen and golden.  Serve warm. With tons of butter and honey.

If you prefer not to use paper liners, slightly grease and flour the insides of your muffin pan.  Enjoy!



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