Cheesy, spicy, and sweet-corn delicious, these tender, moist, and flavor-packed Queso Cornbread Muffins are absolute perfection in a muffin mound! Reminiscent of homemade tortilla soup, they are made with Desert Pepper Trading Company’s Chile con Queso,* roasted corn, garden-fresh tomatoes, and serrano peppers, and are a must-have at any brunch or get-together!
Queso Cornbread Muffins
1 ¼ cups all-purpose flour
¾ cups cornmeal
¼ cup + 2 Tbs. granulated sugar
1 Tbs. baking powder
pinch of kosher salt
2 large eggs
2 Tbs. honey
2 Tbs. whole milk
2 cups Desert Pepper Trading Company’s Chile con Queso
2 cups roasted corn kernels, divided
1 cup cherry tomatoes, quartered
3 small serrano peppers, finely chopped
fresh chives, finely chopped
Preheat the oven to 350°.
Line a muffin tin with paper liners.
In a medium bowl, whisk together the eggs, honey, and milk.
Stir in the Desert Pepper Trading Company’s Chile con Queso.
In a separate bowl, mix together the flour, cornmeal, sugar, baking powder, and salt. Add the egg-queso mixture and stir well.
Do not overmix.
Fold in the roasted corn, reserving ½ cup.
Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full.
Sprinkle the remaining corn kernels over the filled muffin liners.
Bake for 17 to 20 minutes, or until the tops are set and golden.
Remove from the oven, top with the chopped tomatoes, peppers, and chives.
Serve warm.
*Desert Pepper Trading Company’s Chile con Queso:
Find and follow this amazing queso product on Facebook and Instagram and purchase at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer.
#desertpepperrecipechallenge, #desertpeppertradingco, and #desertpeppersalsa
Website: https://www.desertpepper.com/
