Green Chile Cornbread Muffins

Nothing compliments a bowl of chili more than cornbread, right? Yesterday, I made 5 batches of chili for some of my neighbors. Since I made an extra batch for my family, I decided to make some cornbread muffins to go with it. As I was looking around my pantry, I found a few extra cans of green chilies. Since typically I add jalapenos and then my kids all claim “their mouth is on fire”, I knew that the green chilies would be a safer add in. Sure enough, all three of my kids ate their cornbread, and I didn’t hear anyone say they were too spicy. Win!!

These also freeze great too, so make a batch and freeze the leftover muffins for another night! If you prefer to cut pieces of cornbread rather than have muffins, you can make this in a greased baking pan. Enjoy!!



  • 1 cup cornmeal
  • 1 cup flour
  • 1 tbsp. baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey
  • 4 oz. can green chilies



  1. In a medium bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
  2. In a separate bowl, combine the milk, eggs, melted butter, and honey.
  3. Stir wet ingredients into dry ingredients and mix well.
  4. Fold in the green chilies.
  5. Grease a baking pan or muffin cups.
  6. Fill muffin cups about 2/3 high, or pour batter evenly into pan.
  7. Place into preheated oven, 400, for about 15 minutes.
  8. Serve!!!


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