Cornbread Muffins with Chili and Cheese
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.
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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
Instructions
- Preheat oven to 400°F. Lightly grease a muffin pan or line them with paper liners.
- In a mixing bowl, whisk cornmeal, wholewheat flour, all purpose flour, sugar, baking powder, salt and chili powder.
- 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.
- Add the wet ingredients to the dry ingredients and mix just until evenly moistened. Stir in ½cup of the grated cheese.
- Divide the batter evenly into the prepared pan and sprinkle each muffin with 1tsp of the remaining cheese and ½tsp of the reserved chilies.
- Bake the muffins until a toothpick inserted into the center comes out clean, about 20 minutes.
- 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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