Hatch Chili & Cheddar Corn Muffins


Recipe by Haylie Duff

2 tbsp hatch green chile (mild)
2 c grated sharp cheddar
2 1⁄2 c flour
3⁄4 c sugar
1 1⁄2 c cornmeal
2 tbsp baking powder
1 1⁄2 tsp salt
3⁄4 tsp white ground pepper
1 1⁄2 c whole milk
1⁄2 lb unsalted butter (melted)
2 large eggs

Preheat oven to 350 degrees F.

Line 12 muffin cups with paper liners or grease muffin cups.

In bowl, mix flour, sugar, cornmeal, baking powder, and salt and white pepper. Next, mix in milk, melted butter, and eggs. Stir until they are just blended. Add Libby’s® Whole Kernel Sweet Corn, green chile, and cheddar; stir until combined.

Spoon the batter into muffin pan, filling each one to the top. Bake for 20 minutes.