Green Chile Corn Muffins are moist cornbread muffins packed full of sharp cheddar cheese and green chiles. Perfect with cool weather soups and stews.
Need something to go along with all the soups and stews you’re going to be cooking as soon as the cooler fall weather comes around? Well, do I have a recipe for you!
My moist corn muffins packed full of sharp cheddar cheese and green chiles are the perfect accompaniment for those recipes. They go great with most any soup, stew, or chili. Heck, they go great with just about anything. I served them with a hamburger and potato casserole just the other day.
🥄 How to Make Green Chile Corn Muffins
Prep the Pan and Heat the Oven
Preheat the oven to 375 degrees.
Spray a 12-cup muffin tin with cooking spray and place it in the oven to heat while you prepare the batter.
Measure the Dry Ingredients
For this recipe, you’ll need just one mixing bowl and a wooden spoon. First, measure all the dry ingredients (cornmeal, flour, baking powder, and salt) into the bowl and then give them a quick stir.
Add the Wet Ingredients
Then add in the wet ingredients (creamed corn, sour cream, oil, chiles, eggs, and cheese) right on top. Stir until everything is combined, but don’t overmix the batter.
I think it makes a really pretty batter.
Fill the Muffin Tin
Carefully remove the hot muffin tin from the oven and pour ¼ cup batter into each cup. This batter always makes exactly 12 muffins for me. It’s very dependable.
Bake the Muffins
Place the muffin tin back in the oven and cook for approximately 20-25 minutes until the muffins start to show a bit of golden brown around the edges.
Cool Briefly Before Serving
When finished baking, remove the muffins from the oven and allow them to cool for about 10 minutes in the pan. Remove the muffins and cool completely on a wire rack.
👉 Reducing the Fat
This recipe works really well with reduced-fat products. I often make it with low-fat sour cream and 2% cheddar and I can tell almost no difference in the taste.
⚠️ Spice it Up!
The type of chile you use in this is completely up to you. My favorite is the canned mild Hatch chiles, but please use hot chiles if that’s your preference. You can skip the can altogether and use a handful of chopped fresh jalapenos or serranos in there if you like.
🌽 Choose a Good Cornmeal
And don’t forget to use good, fresh cornmeal in this. Cornmeal can lose its flavor and freshness if it sits on the shelf for a long period so the fresher the better. Although I’ll always choose white cornmeal, the yellow version is fine if that’s all you have available. I’ve talked about my cornmeal preferences in another post.
🍚 Any Leftovers?
Be sure to store the leftovers in the refrigerator. They’ll keep for three or four days.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Green Chile Corn Muffins
- Cooking spray
- 1 cup white or yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup self-rising flour
- 1 cup cream style corn
- 2 eggs
- 1 cup sour cream
- ¼ cup canola oil
- 1 cup sharp cheddar cheese
- 4 ounces canned diced green chiles or use fresh diced chiles if you prefer
- Preheat the oven to 375 degrees.
- Spray a 12-cup muffin tin with cooking spray and place it in the oven while you prepare the batter.
- Add the dry ingredients to a mixing bowl. Stir to combine.
- Add the wet ingredients into the bowl. Stir until combined. Do not overmix.
- Carefully remove the heated muffin tin from the oven. Pour 1/4 cup batter into each muffin cup.
- Place the filled muffin tin back in the oven and bake until golden brown at the edges (approximately 20 to 25 minutes).
- This recipe works verywell with reduced-fat products. I often make it with low-fat sour cream and 2% cheddar.
- The type of chile you use in this is completely up to you. My favorite is the canned mild Hatch chiles, but please use hot chiles if that’s your preference. You can skip the can altogether and use a handful of chopped fresh jalapenos or serranos if you like.
- Use good, fresh cornmeal in this. Cornmeal contains oils and can lose its flavor and freshness if it sits on the shelf for a long period so the fresher the better.
- Store the leftovers in the refrigerator. They’ll keep for three or four days.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.