Green Chili & Cheddar Cornbread Muffins
Golden, buttery cornbread muffins loaded with sharp cheddar cheese and mild green chilies. They bake up with crispy edges and a tender, moist crumb — perfect alongside chili, soup, or barbecue. Ready in under 30 minutes with no mixer required.
For 12 servings
- prep
Preheat oven and prepare the muffin tin.
1.Preheat oven to 400°F (200°C).2.Grease a 12-cup muffin tin generously with butter, including the flat top around each cup.TIPGenerous greasing prevents the cheese from sticking and gives the edges a crispy, golden crust. - mix
Whisk the dry ingredients together.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until well combined.
- mix
Whisk the wet ingredients together.
In a separate medium bowl, whisk the eggs until frothy. Whisk in the buttermilk and melted butter until smooth.
- mix
Combine wet and dry mixtures.
Pour the wet ingredients into the dry ingredients. Stir with a spatula just until a few streaks of flour remain — the batter will be thick and slightly lumpy.
TIPStop mixing as soon as the dry streaks nearly disappear. Overmixing makes cornbread tough. - mix
Fold in the cheese and green chilies.
Gently fold in the shredded cheddar and chopped green chilies until just evenly distributed. Do not overmix.
- prep
Fill the muffin cups.
1.Divide the batter evenly among the 12 greased muffin cups.2.Fill each cup about 3/4 full — a heaping spoonful per cup. - bake · ~16 min
Bake until golden and a toothpick comes out clean.
Bake on the center rack until the tops are domed and golden brown, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
TIPCheck at 14 minutes — ovens vary. The edges should be deeply golden and pulling away slightly from the tin. - rest
Cool in the pan briefly, then transfer.
Let the muffins rest in the tin for 2–3 minutes, then run a knife around the edges and transfer to a wire rack. Serve warm.
TIPServing them warm keeps the cheese soft and the butter flavor at its peak.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use medium-grind cornmeal for the best texture; fine cornmeal can make muffins pasty.
- 2Don't skip greasing the flat top of the muffin tin — it gives the edges a crispy, golden crown.
- 3For the fluffiest muffins, measure buttermilk by weight or shake the carton before pouring.
- 4Let the batter rest for 5 minutes after mixing to hydrate the cornmeal for a tender crumb.
- 5Cool muffins in the tin exactly 3 minutes, then turn out immediately to avoid soggy bottoms.
- 6Store leftover muffins in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Jalapeño-cheddar
Swap the mild green chili for 1–2 finely diced jalapeños (seeds removed) for a hotter kick. Great for spice lovers who want more heat in every bite.
low oilLow-oil
Replace the melted butter with 4 tablespoons of unsweetened applesauce and reduce buttermilk to 3/4 cup. This lowers fat while keeping moisture, ideal for lighter eating.
gluten freeGluten-free
Substitute all-purpose flour with a 1:1 gluten-free baking flour blend (containing xanthan gum). The cornmeal already adds structure, making this an easy swap.
herb & pepperHerb & pepper
Add 2 tablespoons of chopped fresh chives or cilantro with the cheese, and swap black pepper for 1/2 teaspoon smoked paprika. Adds a savory, smoky layer perfect for barbecue sides.
Why this is on our healthy list.
Good Source of Calcium
Sharp cheddar cheese provides a significant amount of bone-supporting calcium per serving, especially when using full-fat dairy.
Contains Antioxidant Compounds
Yellow cornmeal is rich in carotenoids like lutein and zeaxanthin, which are known to support eye health.
Probiotic-Friendly from Buttermilk
Traditional buttermilk contains live cultures that can aid digestion, though pasteurized versions still contribute beneficial probiotics.
Frequently asked questions
Yes, but add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let sit for 5 minutes to curdle, then use as a substitute.
