Hatch Chile Cornbread Muffins
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.
Total Steps
5
Ingredients
12
Tools Needed
8
Related Article
http://ruchikacooks.com/?p=434Ingredients
- 3/4 cup milk
- 8 oz cream-style corn
- 1/3 cup melted butter
- 2 eggs fresh eggs, beaten
- 3/2 cup white, yellow or blue cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/2 cup mixed shredded cheddar cheese and Monterrey Jack cheese
- 5 chiles fresh green chiles, roasted, peeled, seeded, deveined and chopped(optional)
- 4 oz canned green chiles, drained and chopped(optional)
Instructions
Step 1
Preheat oven to 400 degrees F. Line 18 muffin cups with paper liners or grease and flour each cup.
Step 2
In a medium-size bowl, stir together milk, cream-style corn, melted butter, and beaten eggs.
Step 3
In a large bowl, whisk together cornmeal, baking powder, baking soda, salt, and sugar. Add the wet mixture from the medium-size bowl to the dry ingredients and mix just until combined. Do not overmix.
Step 4
Spoon a layer of batter into each prepared muffin cup, filling about 1/3 of the way. Top with a portion of the cheese mixture and green chiles, reserving a small amount of both for the top. Add another layer of batter, filling each cup to about two-thirds full. Finish by sprinkling the reserved cheese and green chiles on top.
Step 5
Bake for 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.