Green Chile Cornbread Muffins - moist corn muffins packed full of green chiles and lots of flavor. Perfect with cool weather soups and stews!
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 choice. Sure enough, all three of my kids ate their cornbread, and I didn’t hear anyone say they were too spicy. Win!!
Moist, fluffy, and flavorful cornbread muffins with bits of green chiles in every bite! The perfect complement to any meal!
These muffins 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 8×8 baking pan.
Enjoy and be sure to let me know what you think in the comment section below if you give these a try!!
Ingredients needed for these Green Chile Cornbread Muffins:
Cornmeal
Flour
Baking powder
Sugar
Salt
Milk
Eggs
Butter, melted
Honey
Green chiles
How to prepare:
In a medium bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
In a separate bowl, combine the milk, eggs, melted butter, and honey.
Stir wet ingredients into dry ingredients and mix well.
Fold in the green chiles.
Grease a baking pan or muffin cups.
Fill muffin cups about ⅔ high or pour batter evenly into pan.
Place into preheated oven, 400, for about 15 minutes.
Serve!!!
Frequently asked questions:
Do I have to make these into muffins? Nope! Use an 8×8 greased baking pan and spread the batter. Bake for about 20-30 minutes and slice into desired size pieces.
What do I do to increase the spice level since we like a little heat? In place of the green chiles, use jalapenos!
What other ingredients can I add to this recipe? You can add 1 cup of corn, 1 cup of cheddar cheese, jalapeno slices, bacon bits, sweet peppers, and more!
How do I freeze these? Allow the muffins to fully cool down from oven and store in an airtight container/bag. Place in freeze for up to 3 months.
How do I reheat these? Simply allow to thaw out fully and place desired number of muffins into microwave for about 30 seconds.
Check out these other great cornbread recipes from the blog:
Knock Your Socks Off Cornbread
Green Chile Cornbread Muffins make the perfect companion to any soup, chili or casserole dish. Print the recipe below and give them a try!
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Green Chile Cornbread Muffins
Ingredients
- 1 cup cornmeal
- 1 cup flour *all purpose
- 1 tablespoon baking powder
- ½ cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 eggs
- ½ stick butter *melted
- ¼ cup honey
- 4 oz green chiles *drained
Instructions
- In a medium bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, combine the milk, eggs, melted butter, and honey.
- Stir wet ingredients into dry ingredients and mix well.
- Fold in the green chiles.
- Grease a baking pan or muffin cups.
- Fill muffin cups about ⅔ high or pour batter evenly into pan.
- Place into preheated oven, 400, for about 15 minutes.
- Serve!!!
Nutrition
Recipe updated 1/25/22
Carol says
Just made this, cutting sugar and honey in half; otherwise no changes. Super good – moist and just a hint of spice from canned chiles. Will be my go-to cornbread muffin from now on!
Kristin says
Yay! Love hearing this and so glad you enjoyed!!