Green Chili Cornbread Muffins

We love to make Green Chili Cornbread Muffins to go with our Veggie Chili. These muffins are moist and flavorful, with great corn and chili flavor. The recipe makes 12 “regular” muffins or 6 real muffins. Consider this my blooper reel. I messed up and landed on my feet, and we hadn’t even started drinking!

Green Chili Cornbread Muffins

• 1 1/4 C AP Flour
• 1 C Corn Meal
• 1/3 C white sugar
• 1 T Baking Powder
• 3/4 C Milk
• 2 egg whites
• 1/4 C melted butter or margarine
• 1 8 oz can cream-style corn (we use half of a 14 oz can)
• 1 4 oz can diced Green Chilis (we use Hatch)

1. Preheat oven to 375-425 depending on your oven.
2. Combine flour, cornmeal, sugar, and baking powder.
3. In a separate bowl beat the egg whites with milk and melted butter.
4. Add cream corn and green chilis to egg mixture.
5. Fold the wet ingredients into the dry. Stir until lightly blended. Lumpy is OK, don’t over work it.
6. Spoon into oiled or paper lined muffin tins and bake until golden brown and a wooden toothpick inserted into the center comes out clean. Usually 20-25 minutes.

Cool 5 minutes on a wire rack. Serve warm.