It’s cold! I mean it’s cold for us San Diegans so we need to take advantage of it while it lasts and make up big pots of soups, stews and chili and don’t forget the cornbread! I love a cornbread muffin with a bowl of soup but I really can’t imagine chili without these muffins. What’s extra fun about these little guys is that you can eat a whole handful of these yummy little rounds of flavor and it will still only add up to about two regular sized muffins. It just seems like a bonus to me!
You can add all kinds of things to put your own stamp on a muffin but this is one of my all time favorites! Bring on the basket of muffins and butter!
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2 tbs sugar
1 tbs baking powder
1 teaspoons kosher salt
1 cup milk
2 extra-large eggs, lightly beaten
1 stick unsalted butter, melted
6 ounces aged extra-sharp Cheddar, grated
1/3 cup chopped chives
1 – 4 oz can chopped green chilies
Preheat the oven to 350 degrees F. Line mini muffin tins with mini paper cupcake liners.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t over mix! Mix in the grated Cheddar, the chilies and chives, and allow the mixture to sit at room temperature for 20 minutes.
Pour the batter into the prepared cups about half way full. Bake for 17 to 22 minutes, or until a toothpick comes out clean. Serve warm or at room temperature in a basket lined with a festive towel. Just pop them into your mouth!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tbs sugar
- 1 tbs baking powder
- 1 teaspoons kosher salt
- 1 cup milk
- 2 extra-large eggs, lightly beaten
- 1 stick unsalted butter, melted
- 6 ounces aged extra-sharp Cheddar, grated
- 1/3 cup chopped chives
- 1 – 4 oz can chopped green chilies
- Preheat the oven to 350 degrees F. Line mini muffin tins with mini paper cupcake liners.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, eggs, and butter.
- Stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix!
- Mix in the grated Cheddar, the chilies and chives, and allow the mixture to sit at room temperature for 20 minutes.
- Pour the batter into the prepared cups about half way full.
- Bake for 17 to 22 minutes, or until a toothpick comes out clean.
- Serve warm or at room temperature in a basket lined with a festive towel. Just pop them into your mouth!
