Hatch Chile Cornbread Muffins

Hatch Chile Cornbread Muffins

Ingredients:

  • 3/4 cup milk
  • 8 oz can cream-style corn
  • melted butter
  • 2 fresh eggs, beaten (thank you Peeps!)
  • 1 1/2 cups white, yellow or blue cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 cups mixed shredded cheddar cheese and Monterrey Jack cheese
  • 5 fresh green chiles, roasted, peeled, seeded, deveined and chopped OR 4- oz. can

Course: morning meal,brunch,breakfast

Cuisine: Southern

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