Hatch Chile Cornbread Muffins
Hatch Chile Cornbread Muffins might be just the Southern recipe you are searching for. This recipe makes 12 servings with 207 calories, 7g of protein, and 11g of fat each. For 47 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a very affordable morn meal. This recipe from Foodista has 3 fans. Head to the store and pick up chiles, cheddar cheese and monterrey jack cheese, baking powder, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 28%, this dish is not so excellent. If you like this recipe, you might also like recipes such as Hatch Chile Cornbread, Hatch Chile Cornbread, and Hatch Chile Cornbread Waffles.
Servings: 12
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3/4 cup milk
8 oz can cream-style corn
melted butter
2 fresh eggs, beaten (thank you Peeps!)
1 1/2 cups white, yellow or blue cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 1/2 cups mixed shredded cheddar cheese and Monterrey Jack cheese
5 fresh green chiles, roasted, peeled, seeded, deveined and chopped OR 4- oz. can
Equipment:
muffin liners
oven
bowl
whisk
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or grease and flour each cup.
2. In a medium-size bowl, stir together milk, corn, butter and eggs.
3. In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.
4. Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.
5. 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.
6. Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.
Nutrition Information:
covered percent of daily need
