Double Corn And Green Chile Muffins Recipe

These Double Corn and Green Chile Muffins are a delicious blend of sweet corn and spicy green chiles, baked to golden perfection in a fluffy cornbread base. Perfect as a side dish, brunch item, or a satisfying snack, this recipe is easy to follow and delivers incredible flavor in just 40 minutes! Get ready to experience a delightful explosion of textures and tastes.

Prep Time 15 mins
Cook Time 40 mins
Calories 226.2 kcal
Protein 13g
Rating 4.3 (3 Reviews)
Double Corn And Green Chile Muffins 42

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Corn And Green Chile Muffins

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How to Make Double Corn And Green Chile Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. In a separate bowl, whisk together 2 large eggs, ½ cup sour cream, and 6 tablespoons (3 ounces) melted unsalted butter until smooth.
  4. Stir in 1 cup frozen or canned corn kernels, 1 cup shredded cheddar cheese, and ½ cup chopped green chiles (canned, drained).
  5. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Fill each muffin cup about ¾ full.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

1g

Fat

36g

Carbs

7g

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