Poblano Corn Muffins with Chili-Honey Butter

It's been one of those, "Let's clean out the fridge & pantry by making random meals out of whatever I can find." kind of weeks.

Do you do this, too?

Both Steve and I will both be out of town on business {Can I call going to Disney World "business"?? I think so! Steve's trip is not nearly as fun. :P }, so we're trying to get ourselves in order so that we come back to a semi-organized home upon returning. There's nothing worse than coming back from a trip to a messy house. ::shudder::

Even though I have a billion things I need to get done before heading to Orlando, I wanted to make sure I still get around to posting a few recipes this week. See how much I love you guys??

After a quick sweep of items in my fridge, freezer, and pantry, I came up with a shelf full of baking supplies {except I'm out of all-purpose flour. GASP!}, one {quickly deteriorating} poblano pepper, 3 bags of frozen corn on the cob that I forgot to make during my Derby party, a half gallon of whole milk {which we don't drink} from a previous project, and some tiny leftover nubs of cheese.

So, naturally I made these:

I've posted Poblano & Corn recipes before {in fact, one of them made it to the pages of Taste of the South Magazine in print!}, and I don't know why exactly, but I feel like the two veggies just go hand in hand.

I adapted Ina Garten's Corn Muffin base and added in the corn kernels and poblano pepper to spice it up a bit. But I didn't stop there.

I also made a compound butter to smear on these little babies. The sweet honey and smoky chili powder mixed in with the butter pair fantastically with the sweetness of the corn and the subtle "smokiness" of the roasted poblanos. 

The best part about this last minute undertaking? Now I don't have to clean out the fridge... and I may have a snack to share with my blogging buddy, Sloane, on our roadtrip!

I'm ready for a Margarita at Epcot's Mexico Pavilion!! I mean... a weekend of learning and networking.  It is a "business" trip, after all. :)

Poblano Corn Muffins with Chili-Honey Butter

Adapted from Food Network 

1 1/2 cups flour {I used 1 cup whole wheat & my last 1/2 cup of all purpose}

1/2 cup sugar

1/2 cup cornmeal, medium coarseness

1 tablespoon baking powder

Scant 1 teaspoon salt

3/4 cups whole milk

1 egg, lightly beaten

1 stick {8 tablespoons} butter, melted and cooled

3/4 cup fresh corn kernels {or frozen, cooked} removed from cob

1 roasted poblano pepper, peeled, seeded, and chopped {Click here & scroll to the bottom for directions on how to roast a poblano pepper}

1/4 cup sharp cheddar cheese {optional}

1. Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray or arrange liners in cups if using.

2. In a medium bowl, combine flour, sugar, cornmeal, baking powder, and salt. Whisk together.

3. In a small bowl, whisk together milk, egg, and cooled butter.

4. Pour wet ingredients into dry and mix until just combined. With a spatula, fold in corn kernels and chopped poblano pepper until well distributed, but don't overmix.

5. Using an ice cream scoop {my favorite method}, evenly fill the muffin tins with batter. {I used a heaping scoopful in each.} 

6. If desired, sprinkle or grate a little bit of sharp cheddar cheese on top of batter. {The cheese was hardly detectable in flavor but gave a nice golden top to the muffins.}

7. Bake for 25-30 minutes, until the tops are slightly golden and a toothpick inserted in the center comes out clean. 

Serve warm with Chili-Honey Butter.

Chili-Honey Butter
Adapted from Budget Bytes

1 stick {8 tablespoons} butter, softened to room temperature

2 tablespoons honey

1 {heaping} teaspoon chili {more, if desired}

Salt to taste {I think I used a bit less than 1 teaspoon}

Combine all ingredients by either mashing with a fork or mixing in a stand mixer until well incorporated.

Creamy Roasted Poblano & Corn Chowder

I love almost all of Florida's natural qualities: the beaches, the palm trees, the tropical climate. But one thing I could do without is the fact that we are located right smack in the pathway of tropical storms and hurricanes.

Not fun.

We are fortunate that our area didn't get too much damage from Hurricane Isaac this past weekend. Just a lot of rain and dreary weather, the kind that makes you want to stay in your pj's all day snuggled up on the couch with a good book and a mug of something warm and delicious {and perhaps spiked}.

Others nearby weren't as lucky and are spending the rest of the week dealing with leaky roofs, flooding, and road closures. Here's a picture of the parking lot where my Mom lives. Since the ducks couldn't tell where the lake ended and land began, they were swimming over the sidewalks.

Our solution to being stuck indoors all day Sunday? Pass the time by cooking & stuffing our faces. {Which you can never go wrong with in my opinion.}

By the day's end, I just wanted something simple and comforting for dinner, and Steve was so full from the all day munch-a-thon that he didn't have much of an opinion either way.

This Creamy Roasted Poblano & Corn Chowder hit the spot. Rich and satisfying with a spicy kick from the roasted poblanos. {It may be a bit too spicy for those of you that aren't fond of a little heat.} Perfect for a crisp Fall day, a feeling-under-the-weather day, or a day when the weather has trapped you in your home.

I topped mine with a sprinkle of sharp cheddar and some of the Cheddar-Jalapeno Beer Bread that I sliced thin and toasted into savory "biscotti".

With stormy day meals like this, all I can say is bring on the rain... but please keep the winds & flooding. We can certainly do without those. ;)

Creamy Roasted Poblano & Corn Chowder

2 poblano peppers, roasted, skinned & seeded, and chopped
1 tablespoon butter
2 tablespoons olive oil
1/2 a medium white onion, diced
2 {heaping} tablespoons flour
1 1/2 cups milk, heated in microwave for about 1 minute
1 cup low sodium chicken broth
2 ears of corn, kernels removed
1/2 cup half and half
salt, to taste

To roast poblanos: Set oven to broil {500 degrees}. Place peppers directly on oven rack on second setting from the heating elements. Broil for 5-8 minutes, watching for skin to blister. Flip peppers and broil other side for about 4-6 minutes. Remove from oven and place in a bowl covered with plastic wrap & set aside for about 8 minutes.

Meanwhile, heat butter and olive oil in a medium pot over medium-high heat. Add onion and saute until softened and translucent. 

Peel skins from peppers, pull out stem and seeds, and discard.  Chop into small pieces.

Stir in chopped poblanos and flour, making sure vegetables are well coated. Cook for about 2 minutes until vegetables and flour form a thick paste. Slowly whisk in warm milk, making sure there are no lumps of flour. Whisk in chicken broth. Bring to a simmer, and cook for about 3-4 minutes or until slightly thickened.

Ladle half of soup into a blender {more if you like smoother soup}, and blend until mostly smooth. Return blended soup to pot.

Mix in fresh corn kernels and half and half. Bring to a simmer until corn is heated through. Add salt to taste. Serve hot.

{Serving Suggestion: Top with a sprinkle of cheddar cheese, and Cheddar- Jalapeno Beer Bread Biscotti.}