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Double Corn & Green Chile Muffins
Whole kernel corn adds texture, flavor and moistness to ordinary cornmeal muffins. Add to that sharp cheddar cheese, green chiles plus your choice and amount of "heat" seasoning and you've a nice accompaniment to a bowl of beans, chili, or southwestern soup. Ingredients
- 1 cup all-purpose flour (or use white whole wheat or part whole wheat)
- 3/4 cup cornmeal
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne (or substitute desired “heat” using Tabasco Sauce, red pepper flakes or small amount minced jalapeno pepper)
- 1/2 cup shredded sharp cheddar cheese
- 1 large egg
- 7/8 cup milk (3/4 cup plus 2 Tablespoons)
- 1/3 cup cooking oil
- 1 can (8 ounces) whole kernel corn, drained (or substitute equivalent amount frozen whole corn, cooked and drained)
- 1 can (4.5 ounces) diced green chiles, drained
Directions
- Preheat the oven to 400 degrees. Lightly coat a 12-cup muffin pan with vegetable spray or line with paper liners and set aside.
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, salt, cayenne, and cheese. In a smaller bowl, lightly beat the egg; add the milk, oil, corn, and chiles, and mix together. Add the wet ingredients to the dry ingredients, stirring just until combined. Fill prepared muffin cups 3/4 full of batter (My batch had enough extra batter for 2 more muffins.)
- Bake 15-20 minutes, until golden brown and a toothpick inserted in the center of muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove the muffins from the pan and continue cooling on the rack.
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Yum! These look fantastic. I can hardly wait until I make these muffins! Soon.
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