These spicy cornbread muffins are delicious paired with chili or beans.
The recipe calls for baking the muffins in a miniature muffin pan. A standard pan works too, yielding fewer, larger muffins. Larger muffins will take longer to bake, so adjust the baking time accordingly.
Chile-Cheddar Muffins
1/3 cup bacon drippings or butter
1 1/2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 cup grated cheddar cheese
1/2 cup roasted, chopped green chiles OR 1 (4-ounce) can fire-roasted diced green chiles
2 eggs, lightly beaten
1 cup milk
Heat oven to 400 degrees, and divide the bacon drippings or butter among the mini muffin molds. Whisk together cornmeal, baking powder, baking soda and salt; set aside.
Place the muffin tins in the oven to heat while you prepare the batter.
In a separate bowl, mix the cheese and green chiles. Beat the eggs with the milk, pour over the dry ingredients, and mix well. Fold in the cheese and green chiles. Pull the muffin tins out of the oven. Spoon the batter into the muffin molds and bake 18 minutes or until edges brown. Serve hot.
Makes 36 mini muffins.
Recipe from the Fort Worth Star-Telegram
Food on 01/18/2017