Corn Muffins With Chile Butter Recipes

DELUXE CORN MUFFINS

Deluxe Corn Muffins image

These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee

Provided by Taste of Home

Time 35m

Yield 1 dozen (1/2 cup butter).

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg yolk
1-1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
HONEY BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons honey

Steps:

In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.

Nutrition Facts :

GREEN CHILE CORNBREAD MUFFINS

Green Chile Cornbread Muffins image

I live in New Mexico and we eat green chile in EVERYthing. These are super easy and really delicious. I usually make them into individual muffins but they could be made in a square baking pan too.

Provided by Natalie Tamminga

Categories Muffins

Time 35m

Number Of Ingredients 13

Ingredients

1/2 c + 1 tbsp cornmeal
1/2 c all purpose flour
3/4 tsp salt
1/2 tsp baking soda
1/2 Tbsp baking powder
1/8 c sugar
1/4 c (1/2 stick) butter, softened
1/4 c sour cream
1 egg
1 c milk
1 c green chiles, chopped (4.5oz can)
1/2 c corn (i use mexicorn, which is corn with bell peppers)
1 c shredded cheddar cheese or monterey jack

Steps:

1. Preheat oven to 400 degrees. Line 20 muffin cups with paper cups.
2. In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the butter and sugar. Beat in the sour cream and eggs to the butter mixture. Add the milk and the dry ingredients, alternating wet and dry. Fold in the chilies, corn and cheese. Pour into prepared muffin cups.
3. Bake for 15-18 minutes, or until top is browned, center springs back when touched or toothpick inserted comes out clean. Serve with lots of butter! :o)

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