Green Chile Corn Muffins
Ingredients
1 cup
flour
1 cup
yellow cornmeal
2 tbsp.
granulated sugar
4 tsp.
baking soda
1 tsp.
kosher salt
1 cup
buttermilk
¼ cup
canola oil
2
large eggs, lightly beaten
½ cup
Gruyère cheese (or medium Cheddar cheese), shredded
¼ cup
diced green chiles (such as our recipe for Roasted Hatch Chiles), diced ¼"
1
green onion, chopped (optional)
Directions
- Preheat oven to 425°.
- In a large mixing bowl, combine flour, cornmeal, sugar, baking soda and salt; set aside.
- In a medium mixing bowl, whisk buttermilk with oil and eggs.
- Using a silicone spatula and a gentle folding technique, gently mix wet ingredients into dry ingredients just until dry ingredients are moistened (do not overmix).
- Fold in cheese, chiles and green onion.
- Scoop batter into a 12-cup muffin pan lined with paper baking cups; bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (22-25 min.).
- Remove muffins from oven; cool in pan for 5 min.
- Transfer muffins to a wire rack to finish cooling; serve warm.
