Hatch Chile Cornbread Muffins
Hatch Chile Cornbread Muffins is a Southern breakfast. Watching your figure? This gluten free recipe has 207 calories, 7g of protein, and 11g of fat per serving. For 47 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. 3 people were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. If you have eggs, chiles, baking soda, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so outstanding spoonacular score of 22%. If
Instructions
- 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.
- 4
Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.
- 5
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.
- 6
Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.
Recipe from foodista.com
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Ingredients (11)
- •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
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