Add a touch of rustic charm to your next meal with these delightful Rustic Green Chile Cornbread
Muffins, where the comforting flavors of cornbread meet the subtle heat of green chiles.
These muffins are the perfect accompaniment for a cozy dinner or as a standout side dish at your next gathering!
Prep Time: 10-minutes
Cook Time: 20-minutes
Total Time: 30-minutes
Yield: 12 servings
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup canned diced green chiles, drained
- 1 cup shredded Cheddar cheese
- 2 green onions, finely chopped
- Preheat your oven to 375°F (190°C) and line a muffin tin with 12 paper liners.
- In a large Hestan Provisions Mixing Bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a medium Hestan Provisions Mixing Bowl, whisk together the buttermilk, melted butter, and the egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix.
- Gently fold in the diced green chiles, shredded Monterey Jack cheese, and chopped green onions.
- Fill each muffin liner with the cornbread batter, distributing it evenly among the 12 muffin cups.
- Bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes on a Hestan OvenBond Half Sheet Rack, and then savor these Rustic Green Chile Cornbread Muffins that offer a delightful blend of textures and flavors, making them a perfect complement to any meal.