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In the realm of comfort food, few dishes can compare to the warm, inviting aroma of freshly baked muffins. Among these, Cheesy Chili Sweet Corn Muffins stand out as a delightful treat, offering a unique and satisfying combination of flavors that can elevate any meal. This recipe seamlessly blends the sweetness of corn with the savory notes of cheddar cheese and a subtle kick from green chiles, making these muffins a versatile addition to your culinary repertoire. Whether gracing your breakfast table, serving as a hearty snack, or complementing a cozy dinner, these muffins promise to delight your taste buds.

Cheesy Chili Sweet Corn Muffins

Indulge in the comforting delight of Cheesy Chili Sweet Corn Muffins, a perfect blend of sweet corn, savory cheddar, and a hint of spice from green chiles. These muffins are not only easy to make but also versatile enough for breakfast, snacks, or dinner. With a rich history rooted in American cooking, this recipe combines quality ingredients for a delicious outcome. Experience the joy of baking and savor these delightful muffins that will enhance any meal!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper (adjust for heat preference)

1 cup sweet corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1/2 cup diced green chiles (canned or fresh)

1/4 cup sugar

1 large egg

1 cup whole milk

1/4 cup melted butter (cooled)

1/2 cup sour cream

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Grease a muffin tin or line it with muffin liners for easier removal.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, cayenne pepper, and sugar. Stir together until evenly mixed.

      Add Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted butter, and sour cream until fully combined.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.

          Add Cheese, Corn, and Chiles: Fold in the sweet corn, shredded cheddar cheese, and diced green chiles into the batter until evenly distributed.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

                Cool: Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

                  Serve: Enjoy these cheesy chili sweet corn muffins warm, with a pat of butter or your favorite dip!

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins