Green Chile Cornbread Muffins

Natalie Tamminga


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.


★★★★★ 1 vote

20 muffins
20 Min
15 Min


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  • 1/2 c
    + 1 tbsp cornmeal
  • 1/2 c
    all purpose flour
  • 3/4 tsp
  • 1/2 tsp
    baking soda
  • 1/2 Tbsp
    baking powder
  • 1/8 c
  • 1/4 c
    (1/2 stick) butter, softened
  • 1/4 c
    sour cream
  • 1
  • 1 c
  • 1 c
    green chiles, chopped (4.5oz can)
  • 1/2 c
    corn (i use mexicorn, which is corn with bell peppers)
  • 1 c
    shredded cheddar cheese or monterey jack

How to Make Green Chile Cornbread Muffins


  1. Preheat oven to 400 degrees. Line 20 muffin cups with paper cups.
  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.
  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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About Green Chile Cornbread Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy

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