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Savory Roasted Hatch Chili and Cheddar Cornbread Muffins

roasted hatch chili cornbread muffins - featured image
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These savory roasted Hatch chili and cheddar cornbread muffins are a perfect fall treat with a balance of smoky heat, sharp cheddar, and a moist, crumbly texture. Easy to make and ideal for cozy meals or potlucks.

Ingredients

Scale
  • 1 cup (120g) medium-ground yellow cornmeal
  • 3/4 cup (90g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • About 4 medium-sized roasted Hatch chilies, peeled, seeded, and chopped
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 1/4 cup (56g) unsalted butter, melted and cooled
  • Optional: pinch of cayenne or smoked paprika for extra heat or smokiness

Instructions

  1. Preheat oven broiler or grill to high. Place Hatch chilies on roasting pan or cast iron skillet and broil about 6-8 inches from heat, turning every 2 minutes until skins are blackened and blistered (8-10 minutes). Cover with plastic wrap or towel to steam for 10 minutes.
  2. Peel off charred skins from chilies without rinsing. Remove seeds and stems, then chop chilies into small pieces. Set aside.
  3. Preheat oven to 400°F (200°C). Grease muffin tin or line with paper cups.
  4. In a medium bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
  5. In another bowl, beat the egg lightly, then add buttermilk and melted butter. Stir to blend.
  6. Pour wet mixture into dry ingredients and stir gently just until combined; a few lumps are okay.
  7. Fold in chopped roasted Hatch chilies and shredded cheddar cheese evenly.
  8. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  9. Bake for 18-22 minutes or until tops are golden and a toothpick inserted comes out clean. Rotate pan halfway through baking.
  10. Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool slightly. Serve warm.

Notes

Do not rinse chilies after roasting to preserve smoky flavor. Avoid overmixing batter to prevent dense muffins. Rotate pan halfway through baking for even browning. Muffins freeze well; reheat in toaster oven for best texture. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use plant-based cheese and milk alternatives.

Nutrition

Keywords: Hatch chili, cornbread muffins, cheddar, roasted chili, fall recipe, savory muffins, quick bread, comfort food

Find it online: https://bitematrix.com/savory-roasted-hatch-chili-and-cheddar-cornbread-muffins-recipe-easy-and-perfect-for-fall/