Moist corn muffins packed full of sharp cheddar and green chiles. Perfect with cool weather soups and stews.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12muffins
Ingredients
Cooking spray
1cupwhite or yellow cornmeal
2teaspoonsbaking powder
½teaspoonsalt
¾cupself-rising flour
1cupcream style corn
2eggs
1cupsour cream
¼cupcanola oil
1cupsharp cheddar cheese
4ouncescanned diced green chilesor use fresh diced chiles if you prefer
Instructions
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).
Notes
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.