Green chile & cheddar corn muffins

Savoury cornmeal muffins with mild green chiles and cheddar.

Before you start

Makes 12 muffins. Contains wheat, egg and milk.

Ingredients

• 120 g cornmeal
• 120 g plain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• 200 ml milk
• 60 ml oil
• 80 g grated cheddar
• 60 g canned roasted green chiles, drained and chopped

Method

1. Heat oven to 190°C/375°F. Line a 12-hole muffin tin.
2. Combine cornmeal, flour, baking powder and salt. Whisk eggs, milk and oil in another bowl.
3. Fold wet ingredients into dry, then add cheese and chiles. Avoid overmixing.
4. Divide among cases and bake about 18–22 minutes, until firm and a skewer has no wet batter.
5. Cool on a rack. Use mild chiles for a gentler flavour; the recipe does not depend on a particular region or brand.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Independent practical guidance