These cheesy whole wheat corn muffins are basically cornbread in muffin form but with a twist. We added cheddar cheese and green chilis to make them extra special.
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Ingredients and Substitutions
- Hard white wheat flour:
- Cornmeal: We like using a medium grind whole grain cornmeal. You can grind your own from popcorn or dent corn. It will depend on which grain mill you have. Check the owners manual to see which kind you can grind.
- Sugar: We use organic granulated cane sugar.
- Baking powder
- Salt
- Milk: We use whole milk but any milk should work.
- Egg
- Oil: Avocado oil or olive are our go-tos.
- Green chilis: We use diced green chilis from a can.
- Cheddar cheese: We use whatever cheese we have on hand. Any cheddar or Jack cheese will be great.
See recipe card for quantities.
Variations
- If you’re looking for regular cornbread, try our whole wheat cornbread recipe.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Stir the dry ingredients together in a large bowl.
Step 2: Add the wet ingredients and stir just until combined.
Step 3: Cut cheddar cheese into small squares.
Step 4:Fold in the cubed cheese.
Step 5: Scoop the batter into greased muffin cups.
Step 6: Bake at 400° for 15-17 minutes.
Serving Suggestions
These are best served warm as a side dish. Our favorite thing to serve them with is chili. Some other ideas are:
- White chili
- Stew
- Soups
- As a BBQ side
- With mashed potatoes and gravy
- With scrambled eggs for breakfast
- Serve with a side of honey butter
Storage
Store the muffins in a sealed bag or container at room temperature for 2-3 days.
How to Freeze
Wrap individually or place into a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature. Reheat in the microwave or oven before serving.
Tips From Our Kitchen
Use a medium grind cornmeal for the best texture.
If you’re going to be serving these cold, we recommend using shredded cheese instead of cubed cheese.
Related Recipes
📖 Recipe
Cheddar and Green Chili Corn Muffins (whole wheat)
Ingredients
- ¾ cup (96 g) cornmeal medium grind
- ½ cup (64 g) hard white wheat flour
- 2 tablespoons (26 g) granulated cane sugar
- 1 teaspoon baking powder
- ¼ sea salt
- ½ cup (120 g) whole milk
- 1 large egg
- 2 tablespoons (24 g) oil avocado or olive
- ¼ cup (60 g) diced green chilies from a can
- ½ cup (70 g) cubed cheddar cheese ¼ inch or smaller cubes
Instructions
- Preheat the oven to 400°F. Grease 6 standard size muffin cups (butter works really well).
- In a large mixing bowl, stir together ¾ cup (96 g) cornmeal, ½ cup (64 g) hard white wheat flour, 2 tablespoons (26 g) granulated cane sugar, 1 teaspoon baking powder and ¼ sea salt. Add ½ cup (120 g) whole milk, 1 large egg, 2 tablespoons (24 g) oil, and ¼ cup (60 g) diced green chilies. Mix until combined. Fold in ½ cup (70 g) cubed cheddar cheese.
- Divide the batter evenly between the 6 prepared muffin cups.
- Bake at 400° for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for a few minutes before removing. These are best served warm.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!