Hatch Chile Cornbread Muffins Recipe

Name: Hatch Chile Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup milk; 8 ounces cream style corn; melted butter; 2 eggs fresh, beaten, thank you Peeps!; 1 1/2 cups blue cornmeal or white, yellow; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon sugar; 1 1/2 cups shredded cheddar cheese mixed, and Monterrey Jack cheese; 5 green chiles fresh, roasted, peeled, seeded, deveined and chopped OR 4- oz. can

Servings: persons

3/4 cup milk
8 ounces cream style corn
melted butter
2 eggs fresh, beaten, thank you Peeps!
1 1/2 cups blue cornmeal or white, yellow
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 1/2 cups shredded cheddar cheese mixed, and Monterrey Jack cheese
5 green chiles fresh, roasted, peeled, seeded, deveined and chopped OR 4- oz. can

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. Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.
4
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.
5
Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 3/4 cup milk, 8 ounces cream style corn, melted butter, 2 eggs fresh, beaten, thank you Peeps!, and more.

Yes, Hatch Chile Cornbread 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.

Hatch Chile Cornbread Muffins

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