Green Chile Corn Muffins & a Redesigned Blog

Coloring between the lines is way overrated. Some obedient @+$*~#s take pride in it, but they're no fun anyway.

When I felt like tweaking this blog's look the other day I did what I always do and dove right in without backing up the existing template. I totally hosed it up and this ended up being a good thing.

Too many years in IT related gigs makes me a backup fiend on my home network and at work but this blog is just a hobby and I like the feeling of sometimes going without a safety net.

Google/Blogger has a new Template Designer that is available if you make Blogger in Draft your default Dashboard. It beats the hell out of their old choices. I like the new look.

Mmmmm Shiny

• 1 stick of butter, melted
• 2 eggs beaten
• 1 cup whole wheat flour
• 1 cup cornmeal
• 4 tsp. baking powder
• 2 TBsp red chile powder (Ancho would work, I used Chimayo)
• 1 cup milk
• 2 roasted and peeled NM green chiles, chopped
• 1 TBsp honey

In a 450 F oven put your cornbread moulds in to preheat for 10 minutes while you mix the batter.
Spray hot moulds with a cooking spray and spoon batter in.

Check after 10 minutes - plan on 12 to 15 minutes.

Let cool for a bit and then flip moulds over (standing mould on one end) and thump with a gloved fist until cornbread falls out.