Hatch Chile Cornbread Muffins | Dorothy Lane Market

Hatch Chile Cornbread Muffins

PREP TIME 10 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Aug 23rd, 2023
  • BY Chef Carrie Walters


  • 1⅓ cups yellow cornmeal, divided
  • cup flour
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 eggs, whisked
  • 2 tsp baking powder
  • 1 tsp baking soda
  • cups Hatch Chile Jack Cheese, grated and divided
  • ¾ cup Roasted Hatch Chiles, seeded and chopped
  • ½ tsp cayenne pepper
  • 6 Tbsp buttter, melted


Preheat oven to 425°F and prepare a muffin tin with cooking spray. In a large bowl, combine the cornmeal, flour, and salt.
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.
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!


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