Hatch chile cornbread muffins
A Southern breakfast favorite, these Hatch Chile Cornbread Muffins are gluten-free and packed with flavor. They are a great choice for those looking for a delicious and nutritious start to the day. This recipe covers 6% of your daily requirements of vitamins and minerals.
Ingredients
milk
183 ml
creamed corn
226.8 g
butter
12 servings
free range eggs
2
yellow blue white cornmeal
238.5 g
baking soda
1 tsp
salt
1 tsp
sugar
1 tsp
monterey jack cheese
169.5 g
green chili pepper
5
Method
- Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or grease and flour each cup.
- In a medium-size bowl, stir together milk, corn, butter and eggs.
- In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.
- Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.
- Spoon a large spoonful of batter into each cup, filling about 1/3 of each cup, and top with a little cheese mixture and green chile, dividing evenly and reserving a little for sprinkling on top. Top with batter and reserved cheese and green chile. Each cup should be about two-thirds full.
- Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.
Nutrition:
Carbs
21 g
Fat
10 g
Protein
7 g
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