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Ree Drummond's Green Chile and Cheddar Cornbread Muffins

COOK TIME
15 mins
PREP TIME
10 mins
RATE THIS RECIPE
(6)
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COOK TIME
15 mins
PREP TIME
10 mins
RATE THIS RECIPE
(6)

Ingredients

  • nonstick cooking spray
  • 1⅓ cups yellow cornmeal
  • 2/3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 2 large eggs, whisked
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • cups grated cheddar
  • 1 (4-ounce) can chopped green chiles, undrained
  • 6 tablespoons butter, melted, plus softened butter, for serving
  • Chef notes

    I love all things cornbread, and these muffins are a real standout. They are super versatile because they can be served for breakfast, lunch or dinner. And the earthy chiles and cheesy cheddar add so much flavor!

    Technique tip: Do not overmix!

    Swap option: Use pepper jack cheese instead of cheddar for a little kick.

    Preparation

    1.

    Preheat the oven to 425 F. Prepare a muffin tin with cooking spray.

    2.

    In a large bowl, combine the cornmeal, flour and salt.

    3.

    In a small pitcher, combine the buttermilk, eggs, baking powder and baking soda. Whisk with a fork to combine.

    4.

    Pour the buttermilk mixture into the dry mixture. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.

    5.

    Portion the batter into the prepared muffin tin and bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

    6.

    Serve warm with softened butter. These go great with chili.