Need something to go along with all the soups and stews you’re cooking now that Fall is starting to come around? Well, do I have a recipe for you! My moist corn muffins packed full of sharp cheese and chilis. They are the perfect accompaniment for that Hambone Soup I posted a couple of days ago and also go great with beef stew or chili. Heck, they go great with just about anything.
Of course, these are just another variation on cornbread and who doesn’t like cornbread? Corn pone. Corn sticks. Hoe cakes. Corn dodgers. All good eatin’ in my book!
Cooking spray
¼ cup canola oil
1 cup fine ground white cornmeal
2 tsp baking powder
½ tsp salt
¾ cup self-rising flour
1 cup cream style corn
2 eggs
1 cup light sour cream
1 cup sharp cheddar cheese (I used the lite 2% type)
1 can diced green chilies (or use fresh diced chilies if you prefer)
Preheat the oven to 375 degrees.
Spray a 12-cup muffin tin with cooking spray and place in the oven to heat while you prepare the batter.
For this recipe, you just simply dump everything into a mixing bowl and stir it together. Really, it’s that simple. Above I’m adding in the corn meal, flour, baking powder and salt.
And in the storyboard, I’m adding all the wet ingredients – the creamed corn, sour cream, oil, chilis, eggs, and cheese. This recipe, by the way, works really well with reduced fat products. I use lowfat sour cream and cheddar in this and I can tell almost no difference in the taste. Never hurts to cut back on the fat a little, does it? Also, if you’d rather use fresh chopped chilis please do! I use the canned ones because BeeBop is not a fan of anything hot and those are very mild. I’m just the opposite, though, and would have put a handful of chopped jalapenos in there if I was just cooking for myself.
And don’t forget to use a good fine ground, white cornmeal in this. I talked about that kind of cornmeal in an earlier post. If you can find it, you’ll never use that bright yellow coarse stuff again. Trust me.
Just stir it all together really well. Makes a pretty batter, doesn’t it?
Pour ¼ cup batter into each cup of the preheated muffin tin.
This batter always makes exactly 12 muffins for me. Place the muffin tin back in the oven and cook until golden brown, approximately 20-25 minutes.
You can also make this in an iron skillet or in corn stick pans. Cooking time will vary for those.
Enjoy!
Corn muffins full of cheese and chilis
Ingredients
- Cooking spray
- ¼ cup canola oil
- 1 cup fine ground white cornmeal
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup self-rising flour
- 1 cup cream style corn
- 2 eggs
- 1 cup light sour cream
- 1 cup sharp cheddar cheese (I used the lite 2% type)
- 1 can diced green chilies (or use fresh diced chilies if you prefer)
Instructions
- Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray and place in the oven while you prepare the batter.
- Mix the all ingredients together in a large mixing bowl until well combined. Pour ¼ cup batter into each cup of the preheated muffin tin. Place muffin tin back in the oven and cook until golden brown, approximately 20-25 minutes.
- You can also make this in an iron skillet or in corn stick pans. Cooking time will vary for those.
{ 13 comments… read them below or add one }
Corn muffins are so wonderful and really scent up the kitchen and getting stomachs aching for their tasty morsels even before they appear from the oven chambers!
I always especially enjoy the corn muffins with cheese and chilies, yours looks like one of those!
Cheers,
CCR =:~)
Lovely corn muffins! Nothing better than a bowl of greens and some fresh corn muffins. Thanks for the tip on the white corn meal. I know that I’ve seen it in the stores here so I’ll be trying it.
O these look absolutely gorgeous! I’ve never had corn muffins before, but it looks like that will have to change soon!
These muffins are so beautiful! And they look yummy too :)
Thanks for sharing
These look great. A lot like the ones that Grandma Polly makes, except she doesn’t add the chillies. I will have to try them.
Love the chiles in the mix! Now…if we could just have some cooler weather so I can make chili and some of these muffins!
I love these chili-cheese corn muffins, I wish I have some chili to heat up so I can have an excuse to make these muffins :)
Your recipe for Chili Cheese Corn Muffins looks so good. I will try them soon. Have a great day.
Thanks to everyone who commented! Your comments mean so much to me. Just your taking time to visit is wonderful, but when you leave a comment it’s very exciting!
Oh, I wish I had this recipe two weeks back to accompany some chili we made. I never make corn bread from scratch and used a box mix that we had in the pantry. It was yucky but these would’ve been perfect!
Sorry it was too late for that meal, but maybe you can try it next time you have a pot of chili! That cooler weather is right around the corner, you know.
Sounds fabulous! I will try it soon, with the cold temps. coming.
P.S. My mom always made Hambone Soup, I love your site.
Linda – These are really good any time of year, but with cold weather they are especially comforting! Feel free to vary the recipe any way you like. It can stand up to almost anything!