SO, I love butter and I love corn bread but I wanted to add even more flavor!! I saw in this magazine where someone added zucchini to their muffin, then it hit me BAM KABOOM CHAZAM!! Why not add some roasted bell peppers and season them with like some of my favorite seasonings, sea salt, pepper and thyme!! I mean I already add corn to my muffin mixes. OH and YES people I did not make this muffin from scratch, I used Jiffy corn muffin mix but that’s what I do sometimes. I was looking for top notch flavor and well if the Jiffy shoe fits, then I’m am going to wear it!!! Boy was I happy I did, these muffins came out so scrumptious and buttery!! These muffins are a compliment to any meal and can even satisfy as a savory/sweet snack!!
Buttery Roasted Pepper Corn Muffins
2 boxes of Jiffy Corn Muffin Mix
¾ cup whole milk
1 stick melted unsalted butter
1 green bell pepper chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 14oz can kennel corn
2-3 tbsp. extra virgin olive oil
Sea Salt (to taste)
Ground Pepper (to taste)
Dried Thyme (to taste)
3-4 tbsp. unsalted melted butter (for tops of muffins at the end)
READY, SET GO:
- Preheat your oven to Broil (High)
- Mix corn muffin mix, eggs, milk and butter in bowl and set aside
- Put green, yellow, and red bell peppers in a bowl
- Add extra virgin olive oil, thyme, sea salt and ground pepper to bell peppers and fold together until bell peppers are well seasoned
- Line baking sheet with aluminum foil and spread the seasoned bell peppers on the baking sheet
- Please the baking sheet with the bell peppers in the oven and allow to broil on high for 8-10 minutes
- Remove bell peppers from the oven and allow to cool for 5-8 minutes and switch your oven to 400 degrees
- After bell peppers are cooled add to corn muffin mix and gently fold together (do not over fold)
- Drain water from can of kennel corn and then add to the corn muffin mix and gently fold together (do not over fold)
10. Spray muffin pan with baking spray and use a large ice cream scooper to scoop corn muffin mixture about half way up (unlike cupcakes we want these babies to rise high)
11. Place muffins in oven on 400 degrees for 15-20 minutes (check on them at about 18 minutes to ensure they do not over brown)
12. When muffins are done, remove from muffin pan and brush tops with melted unsalted butter
13. SERVE & ENJOY
OH MY GOSH!!!! The Roasted Pepper Corn Muffin….looks sooooooo good!!!!! I’m def making them!!!!!! Fabulous job Ms. Utokia!!!!
I could eat that!
Hello , I think you got green bell pepper twice in this recipe , I think you meen yellow bell pepper
thank you Erica, I’ll fix that
HELLO UTOKIA…NOW YOU KNOW I LOVE YOUR RECIPES. I TRIED THIS RECIPE LAST YEAR FOR THANKSGIVING AND EVERY DROP OF CORNBREAD WAS GONE. EVERY TIME I COOK PEOPLE ASK ME TO MAKE IT BUT I NEVER HAVE THE INGREDIENTS. TOMORROW WE ARE HAVING A CHILLI AND CORNBREAD COOK OFF AND I DECIDED TO MAKE THIS CORNBREAD. I WILL LET YOU KNOW IF ITS A WINNER. I’M SURE IT WILL BE. OH AND I’M MAKING IT AGAIN FOR THANKSGIVING THIS YEAR. I DON’T EVEN EAT PEPPERS BUT THEY ARE COOKED SO GOOD AND THEY HAVE A SWEET TASTE SO THEY WERE ACTUALLY GOOD IN THE CORNBREAD. THANKS FOR A QUICK EASY CORNBREAD RECIPE.
Hi Angie, I get so excited when I hear that my recipes were a hit! Funny my hubby doesn’t really care for peppers either but he tore these bad boys up! Don’t forget to check out all our other flavorful recipes and pass them on to all your friends and family!
Sizzle, Sizzle Baby ~
I just made these to have with chili tonight. AMAZING!! Seriously…they were so good that I gave my husband the rest of my chili (which was really good, if I do say so myself) so I would have more room for a third corn muffin. 🙂 I can’t wait for an occasion to show them off! THANK YOU!!
Awww GREAT Heather, I am so happy you enjoyed this recipe … these are one of my favorites also … OMG my daughter and I are normally running to grab the last one at the same time LOL … hope you visit often :O)