recipe goodness :: red chili-lime cornbread muffins

Chili-Lime Cornbread Cups

Cornbread is one of those things that rarely excites me — it usually tastes like cake that has been left on the counter for a week, only it tastes like, well, corn. But it’s also one of those things that people come to expect at a BBQ. You’re making ribs? Well there must be cornbread! So here, my friends, is my recipe for a cornbread cup that will be moist, surprise your guests with subtle hints of two flavors that I think make any dish better — red chili and lime, and most importantly is very easy.

Red Chili-Lime Cornbread Muffins

Makes 12-15 Muffins
Prep Time: 5 Minutes | Cook Time: 35-40 Minutes

1 package Jiffy Cornbread Mix
2 large eggs, slightly beaten
1 cup sour cream
1 8 oz. can creamed corn
1 8 oz. can whole kernel corn {optional for chunkier muffins}
Zest of 1 lime
1/2-1 small red chili, grated

Preheat oven to 350°. Mix all the ingredients in a medium bowl. The creamed corn will have smaller bits of kernels, but if you want to really add some good texture add as much from a can of whole corn kernels as you like {or an ear of cooked corn if it’s in season}. It’s a great way to make CORNbread and with some exciting nuggets of bursting corn flavor. Depending on how much kick you want to surprise your guests with, I usually use a microplane to grate 1/2 to 1 full red chili into the mix. You can either just pour the whole mix into a greased 8×8 pan or into individual cups in a muffin tin. I prefer the muffin cups because it looks nicer and they cook more evenly. There is a lot of moisture in this recipe, so place the cornbread in the oven and start checking around 35 minutes to see if their done by sticking a toothpick in the center of a few of the muffins — it should come out clean with no batter stuck to it. You don’t want to undercook these, so give them another 5-10 minutes if they still seem soft.

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