Chile Cheese Cornbread Muffins Recipe

The best delicious Chile Cheese Cornbread Muffins recipe packed with chilis and cheddar cheese. These chile cheese cornbread muffins are easy and quick to prepare, they make great lunch snacks with the perfect amount of heat.

If you’re looking for the best spicy savory muffins, then these chile cheese cornbread muffins will hit the spot. These hot and spicy muffins are made with hot jalapeno chiles and packed with a load of shredded cheddar cheese, they’re the perfect on-the-go lunch snack. 

Let’s make this chile cheese cornbread muffins recipe!

Ingredients For Chile Cheese Cornbread Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup milk
• 2 1/2 teaspoons baking powder
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg beaten
• 2 tablespoon butter softened
• 2 tablespoons diced onion
• 2 tablespoons chiles (Jalapeno), chopped
• 1/2 cup cheddar shredded

How To Make Chile Cheese Cornbread Muffins?

1. In a bowl combine the flour, cornmeal, baking powder, salt, and sugar, and mix to combine with a whisk.
2. Add the milk, butter, and egg to the flour mixture and mix them together. Then add the diced onion and jalapeno chile peppers and fold them into the batter.
3. Evenly divide the batter between 2 muffin tins lined with paper muffin cups.
4. Bake in a preheated oven at 380 degrees for 18-20 minutes or until golden brown.
5. Remove from the oven and allow the muffins to cool in the muffin cups for 5 minutes, then transfer to a cooling rack.
6. Enjoy!

Chile Cheese Cornbread Muffins Recipe

The best delicious Chile Cheese Cornbread Muffins recipe packed with chilis and cheddar cheese. These chile cheese cornbread muffins are easy and quick to prepare, they make great lunch snacks with the perfect amount of heat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 19 minutes mins

Total Time 29 minutes mins

Course Lunch, Snack

Cuisine Mexican

Servings 12 pieces

Calories 100 kcal

Ingredients

  

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup milk
• 2 1/2 teaspoons baking powder
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg beaten
• 2 tablespoon butter softened
• 2 tablespoons diced onion
• 2 tablespoons chiles Jalapeno, chopped
• 1/2 cup cheddar shredded

Instructions

 

• In a bowl combine the flour, cornmeal, baking powder, salt, and sugar, and mix to combine with a whisk.
• Add the milk, butter, and egg to the flour mixture and mix them together. Then add the diced onion and jalapeno chile peppers and fold them into the batter.
• Evenly divide the batter between 2 muffin tins lined with paper muffin cups.
• Bake in a preheated oven at 380 degrees for 18-20 minutes or until golden brown.
• Remove from the oven and allow the muffins to cool in the muffin cups for 5 minutes, then transfer to a cooling rack.
• Enjoy!

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