Green Chili Cheddar Corn Muffins

By joeyanne

Ingredients

• 1 C + 2 Tb flour
• 1 C cornmeal
• 1/2 C sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 C buttermilk
• 1/2 C oil
• 2 eggs
• 1 C sharp cheddar cheese
• 1 small can diced green chilies, drained well

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 350 degrees.

2. Into a large mixing bowl, combine 1 C + 2 Tb flour, 1 C cornmeal, 1/2 C sugar, 1 tsp baking soda and 1 tsp salt. Toss them all together with a fork.

3. In a large glass measuring cup place 1 C buttermilk, 1/2 C oil and 2 eggs. Whisk it all together with a fork until well combined.

4. Pour the wet ingredients into the dry and stir it just a few times with a wooden spoon. It's important not to over mix. We'll stir it more after the other ingredients are added, for now just stir it 2 or 3 times.

5. Grate some nice sharp cheddar cheese (you'll need 1 cup) and the chilies.

6. Add the cheese and jalapeno to the muffin batter. Stir just until there are no more streaks of flour.

7. Line a muffin tin with cupcake liners and spray them with cooking spray. This will keep your pans from getting terribly dirty while allowing the muffins to come out of the cups easily.

8. Bake for 12-15 minutes, or until the tops spring back when lightly tapped.

9. Remove them from the oven and allow them to sit in the pans on the counter for 5 minutes. Serve and enjoy! They are SUPER good warm from the oven with a little butter.