Hatch Chile Cornbread Muffins
By: The Chef In My Head
Published: Sunday, September 26, 2010 - 4:03pm

Ingredients




3/4 cup milk
8 oz can cream-style corn
 melted butter
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
1 1/2 cups mixed shredded cheddar cheese and Monterrey Jack cheese
5 fresh green chiles, roasted, peeled, seeded, deveined and chopped OR 4- oz. can

Preparation

1 Preheat oven to 400 degrees.  Line 18 muffin cups with paper liners or grease and flour each cup. 2 In a medium-size bowl, stir together milk, corn, butter and eggs. 3 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. 4 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. 5 Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.

About


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.