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.
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.