Chile Cheese Cornbread Muffins

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Servings: 12 Difficulty: Advanced
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Savory, golden muffins packed with spicy chiles and melted cheese for a comforting side dish.
Chile Cheese Cornbread Muffins recipe image
Chile Cheese Cornbread Muffins recipe image
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Chile Cheese Cornbread Muffins

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 217.2

Description

These Chile Cheese Cornbread Muffins are the ultimate comfort food side dish, combining the rustic texture of cornmeal with the rich, creamy pull of shredded cheddar and the zesty kick of diced green chiles. Perfectly balanced between sweet and savory, each bite offers a tender crumb with a slightly crispy edge. They are incredibly easy to mix up, requiring just a few pantry staples and minimal prep time. These muffins are ideal for holiday tables, potlucks, or simply as a hearty accompaniment to chili, soup, or a barbecue spread. Their warm, inviting aroma fills the kitchen, making them a crowd-pleaser that pairs beautifully with almost any savory main course.

Ingredients

Directions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Grease a 12-cup muffin tin or line with paper liners.
  3. In a small skillet, melt 1 1/2 tablespoons of butter over medium heat.
  4. Add 1 diced onion to the melted butter and sauté until soft and lightly browned, about 5 minutes.
  5. Remove the skillet from heat and stir in 1/4 cup of poppy seeds. Set aside to cool slightly.
  6. In a large mixing bowl, combine 1 cup flour, 1 cup cornmeal, 1/4 cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
  7. Stir in 1/4 pound of shredded cheddar cheese and one can of diced green chiles into the dry ingredients.
  8. In a separate small bowl, whisk together 1 beaten egg and 1 cup of milk.
  9. Pour the wet ingredients into the dry mixture and stir gently until just combined; do not overmix.
  10. Fold in the sautéed onion, butter, and poppy seed mixture.
  11. Divide the batter evenly among the 12 muffin cups.
  12. Sprinkle additional shredded cheese on top of each muffin if desired.
  13. Bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  14. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 217.2kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 9.6mg1%
Total Carbohydrate 45.0g15%
Dietary Fiber 4.4g18%
Sugars 1.4g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, muffins, cheddar, green chiles, savory, side dish, baked, comfort food, easy recipe, holiday bread, quick bread, poppy seeds, onion, american cuisine
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