Corn Muffins With Chile Butter Recipes

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GREEN CHILE CORNBREAD MUFFINS



Green Chile Cornbread Muffins image

I live in New Mexico and we eat green chile in EVERYthing. These are super easy and really delicious. I usually make them into individual muffins but they could be made in a square baking pan too.

Provided by Natalie Tamminga

Categories     Muffins

Time 35m

Number Of Ingredients 13

1/2 c + 1 tbsp cornmeal
1/2 c all purpose flour
3/4 tsp salt
1/2 tsp baking soda
1/2 Tbsp baking powder
1/8 c sugar
1/4 c (1/2 stick) butter, softened
1/4 c sour cream
1 egg
1 c milk
1 c green chiles, chopped (4.5oz can)
1/2 c corn (i use mexicorn, which is corn with bell peppers)
1 c shredded cheddar cheese or monterey jack

Steps:

  • 1. Preheat oven to 400 degrees. Line 20 muffin cups with paper cups.
  • 2. In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the butter and sugar. Beat in the sour cream and eggs to the butter mixture. Add the milk and the dry ingredients, alternating wet and dry. Fold in the chilies, corn and cheese. Pour into prepared muffin cups.
  • 3. Bake for 15-18 minutes, or until top is browned, center springs back when touched or toothpick inserted comes out clean. Serve with lots of butter! :o)

DOUBLE CORN AND GREEN CHILE MUFFINS



Double Corn and Green Chile Muffins image

Make and share this Double Corn and Green Chile Muffins recipe from Food.com.

Provided by Michelle Berteig

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup sour cream
1/4 cup melted butter
12 ounces corn kernels, drained or 3 cups frozen corn kernels, thawed
1 cup grated sharp cheddar cheese
1/4 cup chopped canned green chili

Steps:

  • Heat oven to 350 Degrees F. Line muffins cups with paper liners.
  • Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
  • Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.

Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 7.3, Cholesterol 63.7, Sodium 398.6, Carbohydrate 23.2, Fiber 2, Sugar 0.4, Protein 6.7

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