Green Chili Corn Muffins
Green Chili Corn Muffins – moist corn muffins packed full of sharp cheddar cheese and green chilis. 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 chilis 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.
Of course, these are just another variation on cornbread and who doesn’t like cornbread? Corn pone. Corn sticks. Hoecakes. Corn dodgers. All good eatin’ in my book!
How to Make Green Chili Corn Muffins
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
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, chilis, 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 chili you use in this is completely up to you. My favorite is the canned mild Hatch chilis, but please use hot chilis 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.
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 Chili 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 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 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).
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.
More Cornbread Recipes …
- Skillet Cornbread from Tastes Better from Scratch
- Spicy Chipotle Cornbread from Love and Lemons
- Honey-Jalapeno Cornbread from Shared Appetite
- Bacon Cornbread from Leite’s Culinaria
I don’t have self rising flour, can I use plain flour? I want to make these tomorrow please help.
For every cup of self-rising flour, substitute one cup of all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
Great idea adding green chilies to a corn muffin. Can’t wait to try it.
Thanks! It adds a great touch of southwest flavor.
Oh, I can just imagine how delicious the kitchen would smell with these baking on a cool fall day!
It’s a lovely, savory baking smell. Very nice!
These are all the flavours I love in a cornbread. Also, great idea to make muffins because everyone loves the edge pieces, this way everyone gets what they like!
Hope you’ll give them a try, Bernice. They’re really very good!
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!
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.
Your recipe for Chili Cheese Corn Muffins looks so good. I will try them soon. Have a great day.
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!
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.
These muffins are so beautiful! And they look yummy too :)
Thanks for sharing
O these look absolutely gorgeous! I’ve never had corn muffins before, but it looks like that will have to change soon!
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.
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!