Blue Corn Bread Muffins with Green Chiles and Cheese Recipe: A Savory Delight!
These Blue Corn Bread Muffins with Green Chiles and Cheese are a savory delight! Made with blue cornmeal, cream-style corn, and shredded cheese, these muffins are perfect for breakfast or as a side for a Tex-Mex meal. Recipe by Glenn Connaughton. Read more about Glenn here.
Blue Corn Bread Muffins with Green Chiles and Cheese
These Blue Corn Bread Muffins with Green Chiles and Cheese are the perfect blend of sweet and savory flavors, with a hint of spice from the flame-roasted green chiles. Made with blue corn meal, these muffins have a rich and nutty flavor that complements the creamy texture of the canned cream-style corn. The addition of shredded Mexican-style cheese adds a melty, gooey goodness to each bite.
These muffins are easy to make and come together quickly, making them a great option for a weekday breakfast or weekend brunch. They are also a great accompaniment to any Tex-Mex or Southwestern-style meal. Whether you’re a cornbread lover or just looking for a new twist on a classic dish, these Blue Corn Bread Muffins with Green Chiles and Cheese are sure to impress. Serve them warm with a dollop of butter or alongside a bowl of chili for a delicious and satisfying meal.
Ingredients
- 1 cup all-purpose flour
- 1 cup blue corn meal
- ¼ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 14.75-ounce can cream-style corn
- ½ cup shredded Mexican-style cheese blend
- ½ Cup 505 Southwestern Flame Roasted Green Chiles
- ¼ cup unsalted butter melted
- 2 eggs beaten
- Cooking Spray
Instructions
- Preheat over to 400°F
- Lightly grease a 12 cup muffin pan with cooking spray.
- In a medium bowl, combine the flour, corn meal, baking powder, and salt; mix well.
- In a separate medium bowl, combine the milk, corn, butter, eggs, green chiles, and cheese together; mix well.
- Pour the wet ingredients into the bowl with the dry ingredients, and gently stir everything to combine. There should be no signs of flour in the mixture when finished. (Be careful not to overwork the batter.)
- Transfer the batter equally into the muffin cups and place in the oven.
- Cook the cornbread for 30-35 minutes (turning halfway), until a butter knife inserted into the center of the cornbread comes out clean.
- Slice the cornbread into squares immediately and serve warm.
Notes
Add a dollop of honey butter on top of these muffins for a sweet and savory twist!
Tried this recipe?Let us know how it was!
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