Hatch Peppers are a wonderful pepper that comes in season during the summer. I look forward to every summer when the hatch peppers come into the stores. These green chilies are grown in Hatch, New Mexico. These mild chilies are often blackened on the grill and then used in different recipes. This summer I made a seasoned butter with Challenge butter, roasted Hatch Peppers, and garlic served up on fresh corn muffins.
I was lucky to work with Challenge butter on this recipe. I really like their butter, it comes from small dairies, and not large dairies. Since this is butter that is made with 100% cream you know you will get good results whenever you prepare food with Challenge butter. I really liked how the sticks of butter are wrapped in a thick wrapper. So you know your butter isn’t going to pick up any off flavors or smells from what’s in your refrigerator.
I have been recently working on a new recipe for the Cracker Barrel corn muffins. I wanted to pair the corn muffins, well the many corn muffins I had with something that had a unique flavor. So I created a compound butter with garlic and roasted Hatch peppers. This butter would also work well on corn on the cob, and even on some grilled chicken.
Corn Muffins with Hatch Chili Pepper Butter
Fresh homemade corn muffins are served up with roasted Hatch chile pepper butter are a great addition to any meal.
- 2 cups Self-Rising Corn Meal
- 1 egg, lightly beaten
- 1 1/3 cups buttermilk
- 4 tablespoons melted butter
- Hatch Pepper Butter
- 1 tablespoon roasted Hatch chile pepper
- 1 small clove garlic
- 1/2 cup butter
Hatch Pepper Butter
Let butter soften to room temperature. Place butter in a small bowl and add 1 tablespoon of diced roasted Hatch chile peppers and 1 small clove of garlic that has been minced fine. Store seasoned butter in a small air-tight container until ready for use.
Preheat oven to 425 degrees. Combine wet ingredients (egg, buttermilk, and melted butter) in a medium sized bowl. Add self rising corn meal to wet ingredients and combine until just moistened. Allow batter to rest for about 15 minutes before spooning into muffin tins that have been greased. Bake for approximately 15-20 minutes or until when a toothpick is inserted and it comes out clean.Print Recipe