SERRANO CHILI AND CILANTRO CORNBREAD MUFFINS

Steps:

• BROILER-BLACKENED CHILIES:.
• Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
• OPEN-FLAME-BLACKENED CHILIES:.
• Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.).
• MIX:.
• Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating.
• In a large bowl, mix together all the dry ingredients.
• In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro.
• Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
• Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches.
• Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches
• Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
• Remove from the oven and let cool.
• HONEY BUTTER:.
• Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread.
• PRESENTATION OF SQUARE PAN CORNBREAD:.
• Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.