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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 minutes
Cook Time 25 minutes minutes
Servings 6 Servings
Calories 351kcal
Author Lynn / Turnips 2 Tangerines
- 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
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
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