1½cups
Hatch Chile Jack Cheese, grated and divided
¾cup
Roasted Hatch Chiles, seeded and chopped
½tsp
cayenne pepper
6Tbsp
buttter, melted
INSTRUCTIONS
1
Preheat oven to 425°F and prepare a muffin tin with cooking spray. In a large bowl, combine the cornmeal, flour, and salt.
2
In a separate bowl, combine buttermilk, eggs, baking powder, and baking soda. Whisk with a fork to combine. Pour the buttermilk mixture into the dry mixture and stir with a fork until combined. Fold in the cheese, chiles, cayenne pepper, and melted butter until just combined.
3
Portion the batter into prepared muffin tin and bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Great served warm with butter or try it with your favorite chili!
Reviews
Average Rating:
Write a Review
SHARE
Hatch Chile Cornbread Muffins
PREP TIME10 mins
COOK TIME15 mins
SERVINGS12
INGREDIENTS
1⅓cups
yellow cornmeal, divided
⅔cup
flour
1tsp
salt
1cup
buttermilk
2
eggs, whisked
2tsp
baking powder
1tsp
baking soda
1½cups
Hatch Chile Jack Cheese, grated and divided
¾cup
Roasted Hatch Chiles, seeded and chopped
½tsp
cayenne pepper
6Tbsp
buttter, melted
INSTRUCTIONS
1
Preheat oven to 425°F and prepare a muffin tin with cooking spray. In a large bowl, combine the cornmeal, flour, and salt.
2
In a separate bowl, combine buttermilk, eggs, baking powder, and baking soda. Whisk with a fork to combine. Pour the buttermilk mixture into the dry mixture and stir with a fork until combined. Fold in the cheese, chiles, cayenne pepper, and melted butter until just combined.
3
Portion the batter into prepared muffin tin and bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Great served warm with butter or try it with your favorite chili!