Green Chili Cheddar Corn Muffins
Rated 5.0 stars by 1 users
Servings
20
Prep Time
15 minutes
Cook Time
20 minutes
The spicy, cheesy flavors of this recipe make it the perfect complement to chili or barbecue. Substitute pickled jalapeños instead of green chilis for a bit more heat. Add a dash of chili powder or smoked paprika for more flavor complexity.
Ingredients
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1 stick (½ cup) unsalted butter, melted and slightly cooled
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¼ cup packed light brown sugar
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2 large eggs, at room temperature
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1 ½ cups buttermilk, at room temperature
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1 package Ann Clark Country Cornbread Mix
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1-4 ounce can diced green chilis
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1 cup shredded cheddar cheese, additional for top (if desired)
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Muffin Tin
Equipment Needed
Directions
Preheat oven to 425°F.
Line 2- 12 count muffin pans with liners or spray with nonstick spray. Set pan aside.
Whisk cooled melted butter, brown sugar, and eggs together until completely smooth, in a large bowl.
Fold in about a third of the package of Ann Clark Country Cornbread Mix, alternating with about a third of buttermilk. Repeat until just combined.
Fold in green chili and 1 cup cheddar cheese, until just combined.
Scoop about ¼ into the prepared pans or about ¾ full.
Bake in preheated oven, about 10 minutes, then turn down oven 350°F, until golden brown, for 12-15 minutes.
Recipe Note
Notes & Tips:
- You can make this recipe in a 9 x 13 inch pan. Bake until a toothpick or knife inserted into the center comes out clean, and cut into squares to serve.
- Use an ice cream scoop to measure even portions of batter into the muffin tin.
Photo by Laura Kanya
