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Cheddar and Green Chili Corn Muffins

Spicy, Cheesy and Delicious
Course Bread, Muffins/Scones
Cuisine All-American
Keyword cheese, cornbread, diced green chilies
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 Servings
Calories 351kcal
Author Lynn / Turnips 2 Tangerines

Equipment

  • scone pan

Ingredients

  • 1 1/4 cups flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg beaten
  • 2 to 4 tablespoons diced green chilies, from a 4 oz can
  • 3/4 cup shredded cheddar cheese

Instructions

  • Preheat oven to 400º Generously grease cast iron wedge pan.
  • Heat wedge pan in oven for 10 minutes.
  • In a medium bowl, whisk together dry ingredients.
  • In small bowl, whisk together milk, oil and beaten egg.
  • Add milk mixture to dry ingredients, stir just until moistened.
  • Fold in green chilies and cheese.
  • Carefully remove wedge pan from oven.
  • Carefully fill wedges with batter.
  • *Use caution when filling wedge pan. Pan is Hot*
  • Bake for 20 to 25 minutes, or until golden brown and toothpick inserted in the middle

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 38g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 362mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 1.8mg | Calcium: 214mg | Iron: 2.1mg