Yesterday, out of sheer curiosity, I stirred some Swiss cheese, home-grown chives, and store-bought, frozen corn kernels into ordinary cornbread batter. Then I scooped the batter into a standard muffin tin, and scattered the tops with diced scallion and bell pepper. The results of this wild and crazy experiment? The baked muffins looked adorable in their vegetable tiaras. And they tasted like an autumn dream.
You might like to make these quick breads, too, and infuse and crown them with herbs and veggies from your own garden or farmers’ market. You can use any cornbread batter you like. Just follow the package directions.
To start, grease a standard-size muffin tin with non-stick vegetable spray.
Then dice up some common (not “garlic”) chives — enough to measure 3 generous tablespoons.
Also dice up 1/4th of a small green, red, yellow, or orange bell pepper…
And finely slice the green and white from a particularly handsome scallion.
Next, following package directions, make the cornbread batter. My boxed mix required only a single blue bowl and the following 3 ingredients:
2/3 cup milk…
1/3 cup melted butter (vegetable oil can be substituted here)…
And 1 large egg.
Stir the mixture only until the dry ingredients are moistened. Don’t overmix — the batter should have a few lumps.
Now stir in a handful of Swiss cheese…
Plus the previously-diced chives…
And 1/3 cup of fresh or frozen (store-bought is fine) corn kernels.
Divide the batter between the muffin openings.
Then garnish 6 muffins with the sliced scallion…
And garnish the remaining tops with the bell pepper.
Bake the works for about 25-30 minutes, or until a skewer inserted in the center of a muffin comes out clean. Cool the tin on a wire rack for 5 minutes or so.
Then unmold onto a wire rack for further cooling.
Pile the muffins in a cloth-lined basket or bowl…
And serve them with good, softened butter.
Autumn corn muffins taste as wonderful as they look. I hope you’ll make a batch for your friends and family. Or, just do what I did, and share exactly two muffins with your friend Brenda, and hog the remainder for yourself.
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Here’s the printable: