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Cornbread Muffins with Chili and Cheese Yum
These cornbread muffins are just perfect — not too sweet — but moist and absolutely delicious. They have whole corn stirred right into the batter for an extra goodness of corn.
Cornbread Muffins with Chili and Cheese
Cuisine american
Prep Time
15 minutes

Cook Time
20 minutes
Servings
Muffins
Ingredients
  • 1 cup Yellow Cornmeal (fine ground)
  • ½ cup Wholewheat flour
  • ¾ cup all purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp chili powder
  • 1 tbsp Egg replcer powder whisked in 3tbsp water (or use 1 large egg)
  • 1 cup milk
  • ½ cup Oil (Corn oil preferred)
  • 1 cup Corn Kernels, thawed if frozen
  • 1 4.5oz. can of Diced green chili, drained, divided
  • ¾ cup Grated Sharp Cheddar cheese, divided
Cuisine american
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Muffins
Ingredients
  • 1 cup Yellow Cornmeal (fine ground)
  • ½ cup Wholewheat flour
  • ¾ cup all purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp chili powder
  • 1 tbsp Egg replcer powder whisked in 3tbsp water (or use 1 large egg)
  • 1 cup milk
  • ½ cup Oil (Corn oil preferred)
  • 1 cup Corn Kernels, thawed if frozen
  • 1 4.5oz. can of Diced green chili, drained, divided
  • ¾ cup Grated Sharp Cheddar cheese, divided
Cornbread Muffins with Chili and Cheese
Instructions
  1. Preheat oven to 400°F. Lightly grease a muffin pan or line them with paper liners.
  2. In a mixing bowl, whisk cornmeal, wholewheat flour, all purpose flour, sugar, baking powder, salt and chili powder.
  3. In another mixing bowl, combine egg replacer mixture with the milk and oil. Stir in the corn kernels and all but 2tbsp of the chilies.
  4. Add the wet ingredients to the dry ingredients and mix just until evenly moistened. Stir in ½cup of the grated cheese.
  5. Divide the batter evenly into the prepared pan and sprinkle each muffin with 1tsp of the remaining cheese and ½tsp of the reserved chilies.
  6. Bake the muffins until a toothpick inserted into the center comes out clean, about 20 minutes.
  7. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a wire rack to finish cooling.
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