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. Hoecakes. Corn dodgers. All good eatin’ in my book!
How to Make Chili Cheese Corn Muffins
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 cornmeal, 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 low fat 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.
- 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 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.
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- AmazonBasics Nonstick Carbon Steel Muffin Pan - 2-Pack
- Spring Chef Stainless Steel Box Grater (Large)
- John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 248 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 56mg Sodium: 478mg Carbohydrates: 20g Fiber: 1g Sugar: 1g Protein: 9g
More cornbread recipes from Never Enough Thyme:
- Sour Cream and Onion Cornbread
- Lacy Cornbread
- Old Fashioned Cornbread
- Turnip Greens and Corn Pone
- Pimiento Cheese Corn Sticks