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.