Roasted Green Chile Cornbread Muffins are delicious to serve with so many things: chili, chicken, salad and more. Usually, when I make cornbread I have something specific to go with it, but today, I had nothing specific in mind to go with these muffins, and that’s okay! They’re great on their own or with many meals.
These muffins are so tasty, and you don’t have to have any specific meal in mind to serve with them. They’re really flavorful, especially considering some of the green chiles end up having a little kick to them (which I love)!
I used an old Good Housekeeping muffins recipe I have, and tweaked it a bit to come up with these goodies. I added corn kernels, the green chiles, and some shredded cheddar to the mix for extra flavor. I think you’ll love these, no matter what you have to serve with them.
I came across green chiles at the local farmers market this weekend and it took significant restraint to prevent my husband from scooping up the whole bunch to bring home with us. He’s a big chiles guy, and he makes a lot of goodies with those peppers.
Once I talked him back down to Earth, we were able to walk out of the market with just a bagful of green chilies.
The Hatch chiles will be here soon, and if you have access to them, you’ll want to try my recipe for Roasted Hatch Chile and Corn Chowder. You might also like Eggs in Hatch Chile-Spiced Tomato Sauce. It’s a great breakfast dish, or as a breakfast-for-dinner meal.
Since I knew I’d roasting the green chiles, I grabbed some tomatillos to roast, too, then used both to add to a delicious salsa. So good!
Have you ever roasted peppers before? It’s really easy and it brings a nice flavor to them. If you need some tips, I’m here for you!
How to Roast Green Chiles:
Place the chiles over high heat (be sure to oil your grill grate first). Close the cover to the grill and cook them for 6-8 minutes. You’ll need to turn the chiles, but you want them to blacken and blister.
Remove them from the grill and put them in a bowl. Cover the bowl with aluminum foil and let them sit for 5-10 minutes. The steam that accumulates will help to loosen the skin to make peeling the peppers easier.
If you’re sensitive to hot peppers, consider wearing gloves to peel and seed the peppers. Gently pull away the thin layer of skin from each of the peppers. Slice off the top of the pepper (stem), then cut open the pepper and remove the seeds.
Roasted Green Chile Cornbread Muffins are perfect to serve with so many dishes: chile, grilled chicken, or salad. I hope you’ll try these loaded muffins, and enjoy!
Patricia Conte/Grab a Plate
Yields 1 dozedn
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 2/3 cup milk
- 1/2 cup butter
- 1/2 cup roasted green chiles, roasted, skin and seeds removed, and diced (you can used canned if you don't have fresh chiles)
- 1/2 cup corn kernels
- 1/3 cup shredded cheddar cheese
- Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with silicone or paper liners (or spray the wells with nonstick cooking spray). Set aside.
- In a large bowl, add the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine.
- In a medium bowl, beat the egg, then add the milk and butter. Whisk to combine.
- Make a well in the dry ingredients and add the wet ingredients to the center. Stir gently to combine.
- Fold in the green chiles, corn, and cheese. Mix gently to combine.
- Spoon the mixture into the muffin tin, almost to the top.
- Bake for 18-20 minutes, or until lightly golden.
If you don't have fresh chiles on hand to roast, you can used canned green chiles.