Corn & Green Chili Muffins

Corn, cheese and chiles with a little bit of spice in the background create a memorable southwestern flavor for these muffins. They're just right next to a bowl of your favorite chile, to round out the meal.

Photo by Liane L.
Adapted from kingarthurflour.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from kingarthurflour.com

Ingredients

  • 2

    ounces King Arthur White Whole Wheat Flour

  • 3

    ounces King Arthur Unbleached All-Purpose Flour

  • 4 7/8

    ounces whole cornmeal

  • 7/8

    ounce sugar

  • 1

    tablespoon baking powder

  • 1

    teaspoon salt

  • 1/2

    teaspoon chili powder, or 1/4 teaspoon cayenne pepper

  • 1

    large egg

  • 8

    ounces milk

  • 3 1/2

    ounces corn oil or 4 ounces melted butter

  • 5 3/4

    ounces fresh or thawed frozen corn kernels

  • 4.5

    ounces diced green chilies, well drained, divided

  • 3

    ounces grated sharp cheddar cheese, divided

Directions

Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line with papers and grease the insides of the papers. In a medium-sized bowl, whisk together the flours, cornmeal, sugar, baking powder, salt, and chili powder. In a separate bowl, lightly beat the egg with the milk and oil or butter. Stir in the corn kernels and all but 2 tablespoons of the chilies. Add the wet ingredients to the flour mixture, stirring just until evenly moistened. Stir in 1/2 cup of the grated cheese. Scoop the batter into the prepared pan, and sprinkle each top with a teaspoon of the remaining cheese and 1/2 teaspoon of the reserved chilies. Bake for 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool in the pan on a rack for 5 minutes. After 5 minutes, tilt the muffins out of the pan and return to the rack to cool until served.

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