Pepper Jack and Green Chili Corn Muffins

A bit of heat in these moist corn muffins.

cheddar, cheese, Corn Muffins, Fork-In-The-Road, jalapeno pepper, mild green chilies, red bell pepper
Serves 18
Serving Size: Makes 24 muffins

Pepper Jack and Green Chili Corn Muffins

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.

Pepper Jack and Green Chili Corn 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.

Pepper Jack and Green Chili Corn Muffins

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.

Pepper Jack and Green Chili Corn Muffins

Some chili recipes for your muffins to cozy up to:

 

Pepper Jack and Green Chili Corn Muffins: These savory corn muffins are a great escort for a bowl of soup, stew, or chili.

Pepper Jack and Green Chili Corn Muffins

Print

  • 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
  • 1/4 cup canned green chilis

1. Preheat the oven to 350°F. Line 24 regular sized muffin tins with paper liners. Spray the liners with nonstick cooking spray.

Pepper Jack and Green Chili Corn Muffins: These savory corn muffins are a great escort for a bowl of soup, stew, or chili.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Pepper Jack and Green Chili Corn Muffins: These savory corn muffins are a great escort for a bowl of soup, stew, or chili.

3. 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).

Pepper Jack and Green Chili Corn Muffins: These savory corn muffins are a great escort for a bowl of soup, stew, or chili.

4. With a ladle or spoon, fill 9 of the lined muffin cups ¾ full of batter. Then add 1 or more of the optional add-ins — chilies, red pepper, jalapeno, and cheddar — to the rest of the batter, if desired, and stir just until blended. Fill the rest of the muffin cups ¾ of the way with the rest of the batter.

Pepper Jack and Green Chili Corn Muffins: These savory corn muffins are a great escort for a bowl of soup, stew, or chili.

5. 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.

Originally published on The Huffington Post.

Pepper Jack and Green Chili Corn Muffins: These savory corn muffins are a great escort for a bowl of soup, stew, or chili.
Fork in the Road

Optional 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
Pepper Jack and Green Chili Corn Muffins: These savory corn muffins are a great escort for a bowl of soup, stew, or chili.

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3 thoughts on “Pepper Jack and Green Chili Corn Muffins”

  1. Robby says:

    Just wandered in here after looking at the cookbook which will be in the next Amazon cart. Your son is wise beyond his years. We do all those things except the mild chiles and they make excellent muffins. And if you’re in the mood, some form or fashion of crisp crumbled bacon is mighty good, too.

    1. some form or fashion of crisp crumbled bacon doesn’t hurt much, I agree.

  2. laura hobbs says:

    How funny, I thought my son Joey (10) was the only child who like to snack on pickled Jalapenos! I’m going to make these tonight with some turkey chili, from the cookbook of course! My kids will be so happy!!!

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