These Green Chile Corn Muffins are a perfect blend of heat and sweetness, making them a crowd-pleasing side dish. Packed with spicy green chiles and sweet corn, these muffins are moist, tender, and full of flavor. Whether you serve them for breakfast, brunch, or as a side to your favorite Tex-Mex dish, these muffins are sure to be a hit!
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 cup canned sweet corn kernels, drained
- 1/2 cup diced canned green chiles, drained
- 1 cup shredded sharp cheddar cheese
Directions
- Preheat the oven to 375°F (190°C). Grease a muffin pan or line with muffin liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, buttermilk, and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the corn kernels, diced green chiles, and shredded cheddar cheese to the batter. Fold gently until evenly distributed.
- Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before serving.
