Green Chile Corn Muffins Recipe

Name: Green Chile Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 1/4 cups stone-ground cornmeal; 1/2 teaspoon salt; 2 teaspoons baking powder; 1 cup shredded sharp Cheddar; 1 (8-ounce) can cream-style corn; 1 cup sour cream; 1 (4-ounce) can chopped green chiles; 1/2 cup canola oil; 2 large eggs, lightly beaten

Servings: persons

Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

1
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon.
3
Add the cheese, corn, sour cream, and chiles.
4
Stir until lightly combined.
5
Add the oil and eggs and stir until everything is just combined; do not over mix.
6
The batter will be very stiff.
7
Place about 1/2 tablespoon of batter into each muffin cup.
8
Bake for 18 to 20 minutes.
9
Serve warm.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Vegetable oil cooking spray, 1 1/4 cups stone-ground cornmeal, 1/2 teaspoon salt, 2 teaspoons baking powder, and more.

Yes, Green Chile Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Green Chile Corn Muffins

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