Cornbread and corn muffins are a mainstay in our house, especially when there is chili on the docket. I have a recipe in Dinner Solved, but since there really can never be too many cornbreads or corn muffins in the world ( I realize I say this about a number of foods), here is another.
This one features Pepper Jack cheese (spicy but not too spicy) and canned green chilis, which not only add a touch more heat, but some pretty green flecks and additional moisture. The sour cream also brings rich moistness to these muffins.
If you wanted to keep half of the corn muffins plain, you could ladle out one 12-cup tin of those, and then add half the amount of cheese and green chilis to the rest, and finish the second tin. A nice Fork-In-The-Road option when you think some of your gang might not want that hint of heat.
Plain or spicy, these muffins are a great escort for a bowl of soup, stew, chili, some ribs, and a nice addition to a holiday dinner in lieu of plain rolls. We almost always have corn muffins or cornbread as part of our Thanksgiving buffet. Just festive, somehow.
Also, try this cornbread stuffing with some of these muffins for a change of pace. You could also make two 9-inch square pans of cornbread with the batter – just bake for about 30 minutes, until a toothpick inserted in the middle comes out clean.
Some chili recipes for your muffins to cozy up to:
- Beef, Black Bean and Jalapeno Chili
- Buffalo Chicken and White Bean Chili
- Slow Cooker Chicken Chili
- Barbacoa Beef Chili
- Turkey or Chicken Chili
- Game Day Ground Beef Chili
Pepper Jack and Green Chili Corn Muffins
- 1 ½ cups yellow cornmeal
- 2 cups all-purpose flour
- 4 teaspoons sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons coarse or kosher salt
- 10 tablespoons melted unsalted butter
- 2 large eggs
- 1 cup sour cream
- 1 ½ cups milk
- 1 cup grated Pepper Jack cheese
- ¼ cup canned green chilis
- Preheat the oven to 350°F. Line 24 regular sized muffin tins with paper liners. Spray the liners with nonstick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the melted butter, eggs, sour cream, and milk. Pour this mixture into the cornmeal mixture, and stir with a wooden spoon until just blended (you should still see faint streaks of the cornmeal mixture, and it will be lumpy).
- Add the pepper jack and jalapeno to the batter, (or skip one or the other) and stir just until blended. Fill the muffin cups ¾ of the way with the batter.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then turn the muffins out of the pan, and let them finish cooling upright in just the paper liners on the wire rack. Serve warm or at room temperature.
Fork in the RoadOptional add-ins for nine muffins (half the batch):
- 2 tablespoons chopped canned mild green chilies
- 1 tablespoon finely chopped red bell pepper
- 1 teaspoon finely minced jalapeno pepper
- Pinch cayenne pepper
- ½ cup grated sharp cheddar cheese
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