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Beer and Chile Cornbread Muffins

Betty Crocker Kitchens
Updated Sep 20, 2016
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Poblano and serrano chiles, beer, corn and shredded cheese come together in this fresh, muffin-sized take on traditional cornbread.

Beer and Chile Cornbread Muffins

  • Prep Time 15 min
  • Total 40 min
  • Servings 12
  • Ingredients 12
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Ingredients

  • 2 eggs
  • 1 cup Mexican or regular beer
  • 1/4 cup butter, melted
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup yellow or blue cornmeal
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vacuum-packed whole kernel corn (from 11-oz can)
  • 1 medium (5 inch) poblano chile, seeded, chopped
  • 1 serrano chile, seeded, finely chopped
  • 1/2 cup shredded Monterey Jack and Cheddar cheese blend (2 oz)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening.
  • Step 
    2
    In medium bowl, beat eggs with fork. Stir in beer and melted butter. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (cups will be full).
  • Step 
    3
    Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 3 minutes. Remove muffins from pan to cooling rack. Serve warm.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
60
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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