Green Chili Cheddar Corn Muffins
The spicy, cheesy flavors of this recipe make it the perfect complement to chili or barbecue. Substitute pickled jalapeños instead of green chilis for a bit more heat. Add a dash of chili powder or smoked paprika for more flavor complexity.
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Prep Time
15 minutes
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Cook Time
20 minutes
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Servings
20
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1 stick (½ cup) unsalted butter, melted and slightly cooled
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¼ cup packed light brown sugar
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2 large eggs, at room temperature
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1 ½ cups buttermilk, at room temperature
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1 package Ann Clark Country Cornbread Mix
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1-4 ounce can diced green chilis
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1 cup shredded cheddar cheese, additional for top (if desired)
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Muffin Tin
Equipment Needed
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1
Preheat oven to 425°F.
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2
Line 2- 12 count muffin pans with liners or spray with nonstick spray. Set pan aside.
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3
Whisk cooled melted butter, brown sugar, and eggs together until completely smooth, in a large bowl.
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4
Fold in about a third of the package of Ann Clark Country Cornbread Mix, alternating with about a third of buttermilk. Repeat until just combined.
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5
Fold in green chili and 1 cup cheddar cheese, until just combined.
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6
Scoop about ¼ into the prepared pans or about ¾ full.
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7
Bake in preheated oven, about 10 minutes, then turn down oven 350°F, until golden brown, for 12-15 minutes.
Notes & Tips:
- You can make this recipe in a 9 x 13 inch pan. Bake until a toothpick or knife inserted into the center comes out clean, and cut into squares to serve.
- Use an ice cream scoop to measure even portions of batter into the muffin tin.
Photo by Laura Kanya
