Green Chile Corn Muffins With Chile And Lime Butter Recipes

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CHILE CORN MUFFINS WITH CHIPOTLE BUTTER



Chile Corn Muffins with Chipotle Butter image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 48 mini muffins

Number Of Ingredients 11

Canola oil cooking spray
1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
1 1/4 cups buttermilk
1 (4-ounce) can diced green chiles
1 (11-ounce) can Mexi-corn
2 teaspoons fajita seasoning
1/2 cup shredded Cheddar
2 sticks unsalted butter, softened
1 tablespoon honey
1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)

Steps:

  • Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
  • In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
  • Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
  • NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

DOUBLE CORN AND GREEN CHILE MUFFINS



Double Corn and Green Chile Muffins image

Make and share this Double Corn and Green Chile Muffins recipe from Food.com.

Provided by Michelle Berteig

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup sour cream
1/4 cup melted butter
12 ounces corn kernels, drained or 3 cups frozen corn kernels, thawed
1 cup grated sharp cheddar cheese
1/4 cup chopped canned green chili

Steps:

  • Heat oven to 350 Degrees F. Line muffins cups with paper liners.
  • Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
  • Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.

Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 7.3, Cholesterol 63.7, Sodium 398.6, Carbohydrate 23.2, Fiber 2, Sugar 0.4, Protein 6.7

GREEN CHILE CORN MUFFINS



Green Chile Corn Muffins image

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

GREEN CHILE CORN MUFFINS



Green Chile Corn Muffins image

Make and share this Green Chile Corn Muffins recipe from Food.com.

Provided by SkinnyMinnie

Categories     Quick Breads

Time 30m

Yield 48 mini muffins

Number Of Ingredients 9

1 1/4 cups stone ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup sharp cheddar cheese, shredded
1 (8 ounce) can cream-style corn
1 cup sour cream
1 (4 ounce) can chopped green chilies
1/2 cup canola oil
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 400ºF.
  • Spray miniature muffin tins with non stick spray.
  • In a small bowl, combine the cornmeal, salt, and baking powder, stirring with a metal spoon.
  • Add the cheese, corn, sour cream, and chilies; stir until lightly combined.
  • Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff.
  • Place about 1/2 Tbs of batter into each muffin cup.
  • Bake for 18-20 min or until lightly golden.
  • Serve warm.

Nutrition Facts : Calories 58.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 13.4, Sodium 74.2, Carbohydrate 3.8, Fiber 0.3, Sugar 0.3, Protein 1.4

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

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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