Double Corn and Green Chile Muffins

Submitted by Michelle Berteig

"I haven't tried this recipe yet but I hope to soon!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 1⁄2 cups yellow cornmeal
• 1⁄2 cup flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 eggs
• 1 cup sour cream
• 1⁄4 cup melted butter
• 12 ounces corn kernels, drained or 3 cups frozen corn kernels, thawed
• 1 cup grated sharp cheddar cheese
• 1⁄4 cup chopped canned green chili

directions

1. Heat oven to 350 Degrees F. Line muffins cups with paper liners.
2. Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
3. Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.

Reviews

[Dreamgoddess]

These were so flavorful with just the right amount of zip from the chilies. The whole family enjoyed them. Made for Dining Daredevils ZWT 5

 

[MelNTex]

Great muffins, the whole family loved them. Followed the recipe to a T and they turned out great, moist and just a tad spicey. Used Hatch NM chilies, yummy! Thanks

 

[puppitypup]

Michele, we loved these! The flavor is delicious, but not too sweet, and the corn is a delightful addition. But I think there might be a mistake in the recipe. When I got it put together, it was the consistency of cookie dough and very grainy. I added about a half cup of milk to turn it into more of a batter. I'll definitely make these again :) Made for ZWT, please see my rating system as I rate tougher than most.