green chile cornbread muffins

Name: Green Chile Cornbread Muffins
Prep time: 20 min
Cook time: 15 min
Yield: 20
Ingredients: 1/2 cup(s) + 1 tbsp cornmeal; 1/2 cup(s) all purpose flour; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 1/2 tablespoon(s) baking powder; 1/8 cup(s) sugar; 1/4 cup(s) (1/2 stick) butter, softened; 1/4 cup(s) sour cream; 1 - egg; 1 cup(s) milk; 1 cup(s) green chiles, chopped (4.5oz can); 1/2 cup(s) corn (i use mexicorn, which is corn with bell peppers); 1 cup(s) shredded cheddar cheese or monterey jack

(1 RATING)

135 Pinches 1 Photo

Natalie Tamminga

Gallup, NM

Updated on May 24, 2011

I live in New Mexico and we eat green chile in EVERYthing. These are super easy and really delicious. I usually make them into individual muffins but they could be made in a square baking pan too.

Rate

prep time 20 Min

cook time 15 Min

method ---

yield 20 muffins

Ingredients

1/2 cup + 1 tbsp cornmeal
1/2 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/8 cup sugar
1/4 cup (1/2 stick) butter, softened
1/4 cup sour cream
1 - egg
1 cup milk
1 cup green chiles, chopped (4.5oz can)
1/2 cup corn (i use mexicorn, which is corn with bell peppers)
1 cup shredded cheddar cheese or monterey jack

How To Make green chile cornbread muffins

Step 1

Preheat oven to 400 degrees. Line 20 muffin cups with paper cups.

Step 2

In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the butter and sugar. Beat in the sour cream and eggs to the butter mixture. Add the milk and the dry ingredients, alternating wet and dry. Fold in the chilies, corn and cheese. Pour into prepared muffin cups.
Step 3

Bake for 15-18 minutes, or until top is browned, center springs back when touched or toothpick inserted comes out clean. Serve with lots of butter! :o)
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