Green Chile Corn Muffins {Gluten Free Adaptable}

by Katie on March 4, 2014

We are split on the verdict of cornbread in my home. I love it semi-sweet and my husband loves it with no sugar. And neither of us will give or move to the middle on this issue.

Cornbread without sugar is just difficult for me to get into. It always seems dry, crumbly, and hard to swallow.  He thinks sweet cornbread is like dessert (what??).  See our dilemma?

That’s why I like this recipe. It is slightly sweet, but not really sweet, and the green chiles give it a little kick. I think we have finally found common ground with these Green Chile Corn Muffins. I keep making them, he eats them, and doesn’t complain. Either he is really nice or he has started to like his cornbread my way?

Green Chile Corn Muffins {Gluten Free Adaptable}

I love making these for a side when I make a big pot of soup! Any kind of soup is a good excuse to make these delicious muffins, but they are especially good with Taco Soup or something with Mexican flavors. It goes perfectly with the green chiles in the muffins.

If you like cornbread you have got to try these muffins soon! They are soft and fluffy and have a great cornbread taste, but the flour keeps them fluffy and not too dry and crumbly.

I make them with Better Batter gluten free flour and they taste like they are filled with gluten.  Fluffy, moist, and delicious – if you are GF and haven’t tried Better Batter you need to!

How do you like your cornbread?

Green Chile Corn Muffins {Gluten Free Adaptable} | The Cutting Back Kitchen
Green Chile Corn Muffins

Yield: 12 muffins

Ingredients

  • 1 cup flour (use GF all-purpose flour if GF)
  • 1 cup cornmeal
  • 3 teaspoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter, melted
  • 1 cup half and half (or milk)
  • 2 eggs, lightly beaten
  • 4 ounce can diced green chiles

Instructions

  1. Preheat the oven to 400 degrees.
  2. Mix the dry ingredients together in a medium sized bowl. Stir ingredients well. Add in the melted butter, half and half, eggs, and green chiles. Stir to combine. Place into greased muffin tin and bake for 15 minutes.

Notes

I used Better Batter gluten free flour in the recipe and they tasted as if they were full of gluten. Plenty soft and fluffy!!

http://www.cuttingbackkitchen.com/2014/03/04/green-chile-corn-muffins-gluten-free-adaptable/

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