Cheese Chile Corn Muffins
Lately, we have been making a lot of bean dishes—-chili, beans and rice, or just a pot of plain ol beans. They are quick, super healthy and hearty. After eating a big bowl of chili, you are full and satisfied.
The problem is the kids don’t always want to eat beans. To combat their resistance, I have started making cornbread to accompany them.
These cornbread muffins are easy to throw together and will satisfy hungry kids and adults alike. (For kids that are sensitive to spicy things–you may want to leave out the chiles.) I have basically taken Dorie Greenspan’s recipe for Savory Corn and Pepper Muffins and modified it based on what we had on hand–which were chiles and cheese.
2) Add milk to the melted but cooled butter. Add in egg yolk and whisk it well. You will need 1 stick of unsalted butter, melted, 1 cup of milk and 1 egg yolk.
3) Add the wet to the dry and stir with a wooden spoon or spatula.
4) Take a can of green chiles (these have been sitting in our cabinet since 1995). Scoop out as much as you would like into your cornbread batter–I used about 1/2 the can since I was cooking for picky kids.
5) Grate some cheddar—the sharpest cheddar you can find will work best. We always use Cabot’s Seriously Sharp if we can find it. I used about 1 cup of cheese—you can never have too much cheese, right?
6) Fold the chiles and cheese into your batter.
7) Scoop about 1 ice cream scooper full into greased muffin tins…….
8 ) Bake for 15-18 minutes or until the tops are golden brown.
9) Let cool for about 5 minutes before removing from the pan.
10) Serve with generous pats of butter.