Hatch Chile & Cheddar Corn Muffins
Spice up your mealtime with these irresistible Hatch Chile Cheddar Corn Muffins. Bursting with the flavor of Libby’s Whole Kernel Sweet Corn, tangy cheddar, and a hint of hatch chile heat, each muffin delivers a savory kick. Ideal as a side or snack, they’re a must-try for anyone who loves bold, comforting flavors.
Recipe by Haylie Duff
SERVINGS
12
PREP TIME
10 Min
COOK TIME
20 Min
Ingredients
1 1/2 cup flour
3/4 cups sugar
1 1/2 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cup whole milk
1 stick butter, melted
2 large eggs, beaten
1 can (11 oz.) Libby's Vacuum-Packed Whole Kernel Sweet Corn
1 mild green hatch chile, seeded and minced
1 cup shredded cheddar cheese
1 1/2 cup flour
3/4 cups sugar
1 1/2 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cup whole milk
1 stick butter, melted
2 large eggs, beaten
1 can (11 oz.) Libby's Vacuum-Packed Whole Kernel Sweet Corn
1 mild green hatch chile, seeded and minced
1 cup shredded cheddar cheese
Instructions
1. Preheat oven 350°F. Line 12-count muffin tin with paper liners or grease muffin cups.
2. In large bowl, mix together flour, sugar, cornmeal, baking powder, salt and white pepper. Mix in milk, butter, and eggs. Stir until they are just blended. Add corn, green chile, and cheddar; stir until combined.
3. Spoon batter into muffin pan, filling each one to the top. Bake 20 minutes or until golden-brown.
1. Preheat oven 350°F. Line 12-count muffin tin with paper liners or grease muffin cups.
2. In large bowl, mix together flour, sugar, cornmeal, baking powder, salt and white pepper. Mix in milk, butter, and eggs. Stir until they are just blended. Add corn, green chile, and cheddar; stir until combined.
3. Spoon batter into muffin pan, filling each one to the top. Bake 20 minutes or until golden-brown.
