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Corn & Green Chili Muffins

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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.

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Rate this recipe 4.5/5 (6 Votes)

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

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from kingarthurflour.com

Preparation

Step 1

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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