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?
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?