Hatch Chile Cornbread Muffins

Hatch Chile Cornbread Muffins

Hatch Chile Cornbread Muffins

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • Southern
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 3/4 cup milk
  • 8 oz can cream-style corn
  • melted butter
  • 2 fresh eggs, beaten (thank you Peeps!)
  • 1 1/2 cups white, yellow or blue cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 cups mixed shredded cheddar cheese and Monterrey Jack cheese
  • 5 fresh green chiles, roasted, peeled, seeded, deveined and chopped OR 4- oz. can
Instructions

Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or grease and flour each cup.

In a medium-size bowl, stir together milk, corn, butter and eggs.

In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.

Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.

Spoon a large spoonful of batter into each cup, filling about 1/3 of each cup, and top with a little cheese mixture and green chile, dividing evenly and reserving a little for sprinkling on top. Top with batter and reserved cheese and green chile. Each cup should be about two-thirds full.

Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.

AI Assistance 
Personal Notes 
Personal Tags 

Tags easily organize this recipes in your Preferences

Comments

Suggested Recipes

Southwestern Tomato Jam
Southwestern Tomato Jam

Southwestern Tomato Jam is a gluten free, dairy free, and lacto ovo vegetarian condiment. One

45 minutes