Hot out of the oven or made earlier in the day, these corn muffins with green chiles and cheese are perfect with black bean chili or your favorite hearty soup.

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Honey-sweetened, bet you can’t eat just one. I make these corn muffins so often I keep dry buttermilk powder in the pantry, so I always have buttermilk on hand.  You can use 1 cup fresh buttermilk (instead of the powder and water). Or, two tablespoons of lemon juice mixed into 1 cup of milk substitutes for buttermilk as well.

Green chiles, also called Anaheim chiles, give moisture and mild pungent flavor to these corn muffins with green chiles and cheese. If you’d like a little more spice, replace the cheddar cheese with jalapeño-spiked cheddar or pepper Jack cheese.

Make 30-Minute Confetti Chili while your muffins are in the oven for an easy tummy-satisfying meal in 45 minutes.

This recipe appears as Green Chili and Cheese Cornbread in Chocolate Snowball. You can bake the batter in an 8 x 8-inch baking pan. Same oven temperature, but figure on 30-35 minutes to bake.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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5 from 1 vote

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Green Chili Cheese Corn Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Moist and with onions, green chiles, and cheese, these muffins can be made a day ahead. They also freeze well.

Course: Side Dish, Snack

Cuisine: Vegetarian

Servings: 10 muffins

Author: Letty Flatt

Ingredients

• 1 cup white whole wheat flour or all-purpose flour
• 2/3 cup yellow cornmeal
• 3 tablespoons buttermilk powder
• 2 ½ teaspoons baking powder
• ½ teaspoon sea salt
• 1 egg , lightly beaten
• 2 tablespoons olive oil
• ¼ cup honey
• 1 cup water
• 4 ounces (1 small can) diced roasted green chilies, drained
• ½ cup (about 2 ounces) grated cheddar cheese
• 1/3 cup diced red onion

Instructions

1. Preheat the oven to 375° F. Line 10 muffin cups with paper cupcake liners or spray generously with cooking spray. To make sure muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins.
2. Whisk the flour, cornmeal, buttermilk powder, baking powder and salt in a large mixing bowl until you are sure all is evenly disbursed.
3. In a separate bowl, whisk the egg, oil, honey and water. (Measure the oil first and then the honey in the same cup; the oil coating will allow the honey to release without sticking.)
4. Stir the wet ingredients into the flour mixture, just enough to combine; avoid overmixing.
5. Fold in the green chilies, cheese and onions. Divide into prepared muffin cups. Bake about 20 minutes, until the tops of the muffins spring back when touched with a finger. Cool about 10 minutes, then remove from the pan.
6. Makes 10 muffins.

Recipe Notes

This is a sea-level ratio—if you live at altitude, cut the baking powder to 1 ½ teaspoons.