Hatch Chile Cornbread Muffins

Name: Hatch Chile Cornbread Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: Southern
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

Hatch Chile Cornbread Muffins is a Southern breakfast. Watching your figure? This gluten free recipe has 207 calories, 7g of protein, and 11g of fat per serving. For 47 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

207 kcal

Calories

7 g

Protein

11 g

Fat

21 g

Carbs

Ingredients

For 12 servings

Estimated cost~€3.40 · ~€0.30/serving

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Instructions

1
Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or grease and flour each cup.
2
In a medium-size bowl, stir together milk, corn, butter and eggs.
3
In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.
4
Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.
5
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.
6
Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.