Mrs. Regueiro's Plate: Chile-Cheddar Corn Muffins

Tuesday, September 2, 2008

Chile-Cheddar Corn Muffins

We had a bbq last night, and I made a couple of things. We cooked up some bbq tri-tip, corn on the cob, mashed potatoes, and I made some good cornbread. This is from Ina Garten's Jalapeno Cheddar Cornbread from but I don't like Jalapenos' so I substituted in some green chiles. These were pretty tasty!!
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk, **I substituted buttermilk instead**
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
16 ounces extra-sharp Cheddar, grated, divided
1/3 cup chopped green onions, white and green parts, plus extra for garnish *3 green onions*
1 small can of green diced chiles
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs & butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the green onions, and chiles, and allows the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar Cheese & extra chopped green onions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
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