Best 6 Corn Muffins In Poblano Cups Recipes

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Are you looking for a fun and tasty twist on the classic cornbread recipe? Look no further! This article will provide you with a compilation of the very best recipes for corn muffins baked in poblano pepper cups. These flavorful creations combine the sweetness of cornbread with the mild heat of poblano peppers, creating a delightful dish that is perfect for breakfast, lunch, or dinner. With a variety of recipes to choose from, ranging from simple and savory to creative and complex, you're sure to find the perfect one to satisfy your taste buds and impress your family and friends. Let's dive in and explore the delicious world of corn muffins in poblano cups!

Let's cook with our recipes!

CORN AND POBLANO SPOON BREAD



Corn and Poblano Spoon Bread image

Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 1h25m

Yield 8

Number Of Ingredients 13

1 teaspoon butter
1 fresh poblano chile, seeded and chopped
1 ½ cups water
¾ cup cornmeal
1 cup shredded Cheddar cheese
1 (8 ounce) carton sour cream
¼ cup melted butter
½ teaspoon salt
¼ teaspoon black pepper
½ cup milk
3 eggs, separated
1 teaspoon baking powder
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained

Steps:

  • Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
  • Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
  • Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
  • Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).

Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g

CORN MUFFINS IN POBLANO CUPS



Corn Muffins in Poblano Cups image

Make and share this Corn Muffins in Poblano Cups recipe from Food.com.

Provided by Sharon123

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

cooking spray
1 (7 ounce) box corn muffin mix (recommended ( Jiffy)
1/2 cup shredded Mexican blend cheese
1 (7 ounce) jar chopped pimiento
3 tablespoons freshly chopped cilantro leaves
6 poblano peppers, halved lengthwise and seeded

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
  • Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
  • Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!
  • For Vegetarian do not use Jiffy corn mix. It contains Lard [animal fat].

Nutrition Facts : Calories 233.4, Fat 8.8, SaturatedFat 3.3, Cholesterol 12.2, Sodium 855.5, Carbohydrate 33.6, Fiber 6.2, Sugar 7.2, Protein 7

CORN MUFFINS IN POBLANO CUPS



CORN MUFFINS IN POBLANO CUPS image

Categories     Pepper     Appetizer     Bake     Vegetarian

Yield 8

Number Of Ingredients 5

1 box corn muffin mix (recommended: Jiffy)
1/2 cup shredded Mexican cheese blend
1 (7-ounce) jar chopped pimentos
2 tablespoons freshly chopped cilantro leaves
6 poblano peppers, halved lengthwise and seeded

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix. Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.

CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS IN POBLANO CUPS



Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
1 box corn muffin mix (recommended: Jiffy)
1/2 cup shredded Mexican cheese blend
1 (7-ounce) jar chopped pimentos
2 tablespoons freshly chopped cilantro leaves
6 poblano peppers, halved lengthwise and seeded
1 tablespoon olive oil
1/2 cup sliced red onion
1 fennel bulb, thinly sliced
4 roasted chicken breast halves
1 (14-ounce) can peaches, undrained
1 tablespoon freshly chopped rosemary leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
  • Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
  • Serve chicken with poblano corn muffins on the side.

SMOKY POBLANO CORN PUDDING



Smoky Poblano Corn Pudding image

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

Provided by Ashley Baron Rodriguez

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 11

4 poblano peppers
1 cup milk
½ cup heavy whipping cream
3 eggs
⅓ cup white sugar
¼ cup all-purpose flour
¼ cup butter, melted and cooled
1 ½ teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
  • Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
  • Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
  • Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
  • Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g

TURKEY AND CORNBREAD STUFFED POBLANOS



Turkey and Cornbread Stuffed Poblanos image

Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

6 large poblano peppers (about 1-1/2 pounds)
1-1/2 cups chopped cooked turkey
1-1/2 cups cooked cornbread stuffing
2 packages (8-1/2 ounces each ) cornbread/muffin mix
1 carton (8 ounces) egg substitute
Oil for deep-fat frying
1 can (14 ounces) whole-berry cranberry sauce
1 chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce

Steps:

  • Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.

Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.

Tips:

- Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using. - Be sure to drain the corn kernels well before adding them to the batter. This will help to prevent the muffins from being too wet. - For a more flavorful muffin, toast the corn kernels in a dry skillet over medium heat for 5-7 minutes before adding them to the batter. - Be careful not to overmix the batter. Overmixing can result in tough muffins. - Fill the poblano cups about 2/3 full. This will allow the muffins to rise without overflowing. - Bake the muffins at a high temperature (400°F) for a short amount of time (20-25 minutes). This will help to create a crispy exterior and a tender interior. - Let the muffins cool slightly before serving. This will help to prevent them from falling apart.

Conclusion:

These Corn Muffins in Poblano Cups are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, from casual get-togethers to formal dinner parties. With their crispy exterior, tender interior, and flavorful corn and poblano filling, these muffins are sure to be a hit with everyone who tries them.

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