These Green Chile Corn Muffins are the best corn muffins I’ve ever had! Flavored with green chiles & cheddar cheese, they are perfect served with a bowl of chili or a drizzle of honey.
I got back from my spontaneous, four day trip to Hawaii a few days ago and it feels like a whirlwind tropical dream. Thankfully, I acquired some tan lines to prove it actually happened. We got so lucky with the weather, and every day in Kauai was warm and dry, which is rare for January.
We hiked to some of the most magnificent spots imaginable, ate fresh fruit and fish every day, and spent plenty of time exploring beaches, caves, and little side-of-the-road fruit stands. The waves were extraordinary – I had never seen waves quite like this. We’re talking giant thirty, forty foot swells crashing with wild abandon against the rocks, creating splashes like you couldn’t believe.
Far out in the water, some surfers were getting towed into the swells with a jet ski. Brave souls. On my last day in Kauai, we took a helicopter tour around Hawaii…and wooow. If you follow me on Snapchat (Bakeritablog, if you don’t!) you saw me blowing up your feed with gorgeous shots of the island. It’s pretty indescribable to be able to see the Waimea Canyon, Na Pali Coast, and all of Kauai’s waterfalls from the air.
After landing, we took a nap on the beach for a few hours, had a delicious dinner, and I got dropped off at the airport before my red eye flight back to Seattle. I had the row to myself (score!) and stretched out for a few hours before landing back in the chilly 40 degree weather and going back to reality.
As soon as I got back to the cooler Washington weather, I wanted a little bit of comfort food to warm my soul. After feeling the sun, I was craving warmth – this time in muffin form, and these green chile corn muffins definitely did the trick.
I wanted these corn muffins to be incredibly moist – no dry, crumbly cornbread here, and these muffins are definitely anything but dry. I do have a couple tricks for that. When I went to Safeway to pick up the ingredients for these green chile corn muffins, I grabbed a few ingredients that made these totally stand out: creamed corn, Old El Paso™ green chiles, and cheddar cheese!
In combination with a good bit of butter, the creamed corn and green chiles add a whole bunch of flavor and moisture and ensure that these muffins don’t end up crumbly. Be sure to add the whole, undrained can of Old El Paso chiles – everything in that can adds a big punch of flavor and moisture. I also added shredded cheddar cheese, which adds a sharp cheesy flavor that complements the chiles so nicely.
These muffins are the perfect game day treat. I devoured these muffins with a big, warm bowl of chili and I can’t recommend the combo enough. It would be even more perfect with a white chili, made with even more green chiles! I’m stocking a few of these in my freezer for the next time I make a batch…that is, if they last that long. Enjoy!
Remember to #bakerita if you try the recipe!
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 3 eggs, lightly beaten
- ½ cup unsalted butter, melted
- 1 (14.75 oz) can creamed-style corn
- 1 (4.5 oz) can Old El Paso Green Chiles
- 1 cup shredded cheddar cheese
- Preheat oven to 375°F. Line a muffin tin with paper liners, or spray with non-stick spray.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the melted butter, eggs, and creamed corn and whisk to combine. Pour the wet ingredients into the dry ingredients and fold until just combined. Gently fold in the green chiles and cheese.
- Fill each muffin tin ⅔ of the way full. Bake until cornbread is golden yellow, about 15-18 minutes. Don’t over bake - you don’t want your cornbread to be dry.
This post is sponsored by Albertsons. As always, all opinions and text are all my own! Thanks for supporting the brands that support Bakerita.