Ree Drummond's Green Chile and Cheddar Cornbread Muffins
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makes 12 muffins

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.


    • 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
    • 1½ cups grated cheddar
    • 1 (4-ounce) can chopped green chiles, undrained
    • 6 tablespoons butter, melted, plus softened butter, for serving


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.

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