Hatch Chile Cornbread Muffins
eatoplan
November 19, 2024
Prepare the Oven and Pan:
- Preheat your oven to 400°F (200°C).
- Line 18 muffin cups with paper liners or grease and flour each cup to prevent sticking.
Mix the Wet Ingredients:
- In a medium bowl, combine milk, corn, melted butter, and eggs. Stir until well blended.
Combine the Dry Ingredients:
- In a large bowl, whisk together cornmeal, baking powder, baking soda, salt, and sugar.
- Pour the wet ingredients into the dry mixture and stir just until combined. Be careful not to overmix.
Assemble the Muffins:
- Spoon a large dollop of batter into each prepared muffin cup, filling about one-third of the way.
- Add a small amount of cheese and diced Hatch green chiles to each cup, dividing evenly. Reserve a little of both for topping.
- Add another spoonful of batter to cover the fillings, filling each cup about two-thirds full.
- Sprinkle the tops with the reserved cheese and green chiles.
Bake and Serve:
- Bake for 25 to 30 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy the perfect balance of savory, spicy, and cheesy flavors!
Reviews
Ingredients:
Adjust Servings
| 0.75cup milk | |
| 8oz corn cream-style, canned | |
| 12servings butter melted | |
| 2 eggs fresh, beaten, (thank you Peeps!) | |
| 1.5cups cornmeal white, blue, yellow | |
| 1teaspoon baking powder | |
| 0.5teaspoon baking soda | |
| 1teaspoon salt | |
| 1teaspoon sugar | |
| 1.5cups cheddar cheese and monterrey jack cheese mixed, shredded | |
| 5 chiles fresh, green, deveined, peeled, seeded, chopped |
Directions
1.
Prepare the Oven and Pan
1. Preheat your oven to 400°F (200°C). | 2. Line 18 muffin cups with paper liners or grease and flour each cup to prevent sticking.
Mark as complete
2.
Mix the Wet Ingredients
In a medium bowl, combine milk, corn, melted butter, and eggs. Stir until well blended.
Mark as complete
3.
Combine the Dry Ingredients
1. In a large bowl, whisk together cornmeal, baking powder, baking soda, salt, and sugar. | 2. Pour the wet ingredients into the dry mixture and stir just until combined. Be careful not to overmix.
Mark as complete
4.
Assemble the Muffins
1. Spoon a large dollop of batter into each prepared muffin cup, filling about one-third of the way. | 2. Add a small amount of cheese and diced Hatch green chiles to each cup, dividing evenly. Reserve a little of both for topping. | 3. Add another spoonful of batter to cover the fillings, filling each cup about two-thirds full. | 4. Sprinkle the tops with the reserved cheese and green chiles.
Mark as complete
5.
Bake and Serve
1. Bake for 25 to 30 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. | 2. Allow to cool slightly before serving. Enjoy the perfect balance of savory, spicy, and cheesy flavors!
Mark as complete
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