Many years ago, we received the Moosewood Cookbook by Molly Katzen as a gift. And many of her recipes have become some of our favorites, such as this one: cornbread. It is a simple and quick way to get some fresh cornbread with dinner.
Over the years, I’ve changed it up a bit and this is one of my versions. We especially like to have these alongside a nice bowl of chile but I’m sure they would go well with many soups or even as a snack!
Roasted Poblano and Yellow Pepper Cornbread Muffins
1 cup yellow cornmeal
1 cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or plain yogurt
2 tablespoons sugar or agave syrup
3 tablespoons safflower or vegetable oil
1 poblano pepper, roasted, seeded, peeled and chopped
1 yellow pepper, roasted, seeded peeled and chopped
6 – 8 ounces Monterey Jack cheese, small dice or grated
Preheat the oven to 350 degrees Fahrenheit. Grease a 24-mini-muffin pan.
Combine the dry ingredients and whisk to mix them evenly.
Combine the wet ingredients in a separate bowl.
Mix the wet ingredients into the dry ingredients.
Add the peppers and cheese to the batter and mix just enough for the ingredients to combine.
Spoon the batter into the muffin pan evenly and bake for 20 minutes, or until the muffins are nicely brown and firm in the center.
Let them cool slightly and serve.
Alternative: If you want to make this as “regular” cornbread, grease an 8-inch square pan with butter or oil. Pour the batter in and bake for 20 minutes, or until the center is firm to the touch.