Hatch Chile Cornbread Muffins


3/4 cup milk
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
5 fresh green chiles, roasted, peeled, seeded, deveined and chopped OR 4- oz. can


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



These are moist and do not crumble. They go well with a Mexican breakfast, a steaming hot bowl of chili or just about anything where you would like an extra kick of spice. Experiment with different cornmeals for variety.


12 muffins


September 26, 2010

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