Hatch Chile Cornbread Muffins

Ready in : 45 mins

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%.

Diets

GLUTEN FREE

Ingredients

milk

0.75 cup

corn

8 oz

butter

12 servings

eggs

2

cornmeal

1.5 cups

baking powder

1 teaspoon

baking soda

0.5 teaspoon

salt

1 teaspoon

sugar

1 teaspoon

cheddar cheese and monterrey jack cheese

1.5 cups

chiles

5

Cooking in Steps

1
Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or grease and flour each cup.

all purpose flour

muffin liners

oven
2
In a medium-size bowl, stir together milk, corn, butter and eggs.

butter

corn

egg

milk

bowl
3
In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.

baking powder

baking soda

cornmeal

sugar

salt

whisk

bowl
4
Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.

bowl
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.

green chili pepper

cheese
6
Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.

oven