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    Home > Recipes > Breads

    Hatch Chile and White Cheddar Cornbread Muffins {with a secret ingredient!}

    Published: Sep 3, 2014 · Modified: Aug 14, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    Who's ready for another Hatch chile pepper recipe?!?  Yeah I  totally just raised my hand and waved it around in the air....by myself....in my office.  Because if it were me reading this blog and anticipating the arrival of a delicious new recipe (you know you can sign up for e-mail notifications of new recipes in my side bar, right? Sa-weet!), I would be over-the-moon about a recipe involving a Hatch chile situation.  Because they basically make me really happy.  They are such versatile pawns in the game of palate playing - you can successfully mix them into savory and sweet dishes and the end result is a  party for your palate every. single. bite.

    Hatch and White Cheddar Cornbread Muffins

     

    Hatch and White Cheddar Cornbread Muffins

    You know what else makes me really happy? Secret ingredients. Shhhhh - don't let this get out - but these cornbread muffins have a secret ingredient.  I chose not to put it the recipe title because I didn't want the search engines to find out about it.  You see, my mom and I used to make this "secret ingredient cornbread" recipe for my picky younger siblings as well as occasional dinner guests and it was always a hit.  It was one of our strategies for sneaking extra veggies or nutrition into a recipe where you wouldn't normally expect it.

    Sweet Potato Cornbread Muffins with Hatch Chiles and White Cheddar

    So are you ready to know what the secret ingredient is?  Someone cue the drumroll please......it's SWEET POTATO! Yep. There's a whole roasted sweet potato mixed into this oh-so-subtly orange-hued cornbread muffin.  And it's DA BOMB.COM as far as cornbread goes, in my humble opinion.  I've made this cornbread for many a Southern cornbread connoisseur - savory cornbread lovers, sweet cornbread lovers, whole-kernel-corn-in-your-bread lovers, you name it - they have all loved this recipe! It's exceptionally moist, with a soft and tender crumb, sweet flavor undertones, and a hint of cinnamon that pairs delightfully with the chiles.
    Hatch and White Cheddar Cornbread Muffins

    Friends, you can be sure that this is the cornbread that will accompany the cornucopia of stews, soups, and chiles I plan on making during the long and brutal Nebraska winter that people cruelly keep reminding me about.  I'm counting on this cornbread bringing me warmth and comfort during those days.  But seriously, don't wait till the dead of winter to make this cornbread! It's a perfect addition to BBQ tailgates, Halloween menus, and football Saturday chili cook-offs.  And you can bake it whatever baking vessel suits your fancy - cast iron skillets, muffin tins, cornbread molds - just have fun with it! And be sure to share the secret with friends!

    Hungry for more? Be sure to follow the blog the once per week newsletter and find Sweet Cayenne on Twitter, Facebook, Pinterest, and Instagram!

    Hatch and White Cheddar Cornbread Muffins

    Hatch Chile and White Cheddar Cornbread Muffins {with a secret ingredient!}

    Turn up the volume of cornbread muffins with savory Hatch chiles, sharp white cheddar cheese and a secret ingredient - sweet potato!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins

    Ingredients

    • 1 cup white whole wheat flour
    • 1 cup cornmeal yellow or white
    • 4 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup mashed cooked sweet potato about 1 medium sweet potato
    • ¼ cup honey
    • 1 ½ cups milk I used 1%
    • ¼ cup butter melted and cooled
    • 1 large egg
    • ½ cup diced roasted and seeded Hatch chiles or diced Jalapeno peppers
    • ¾ cup shredded white cheddar cheese

    Instructions

    • Preheat oven to 425. Grease a 12-cup muffin pan with cooking spray if using, or preheat your cast-iron skillet while the oven is heating.
    • In a medium bowl, mix the flour, cornmeal, baking powder, salt, and cinnamon with a fork. Set aside.
    • In another medium bowl, combine the sweet potato, honey, milk, butter, and egg. Mix with a whisk until thoroughly combined.
    • With a wooden spoon, gradually mix the dry ingredients into the wet until just combined. Fold in the peppers and shredded cheese. Divide evenly into among muffin cups or pour into a greased and heated cast-iron pan. For muffins, bake 18-20 minutes or until just set. For a skillet, bake 20-25 minutes. Serve with butter and honey!

    Notes

    These are freezer-friendly!
    Serving: 1Muffin | Calories: 197kcal | Carbohydrates: 27.7g | Protein: 5.6g | Fat: 7.7g | Saturated Fat: 4.5g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 322mg | Fiber: 1.6g | Sugar: 8.6g | Calcium: 166mg | Iron: 2mg

     

     

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    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Almost Getting It Together says

      September 03, 2014 at 8:20 pm

      I have four pounds of hatch chiles in my fridge right now... these need to happen!!

      Reply
      • Whitney Reist says

        September 04, 2014 at 6:11 am

        That's awesome! Props to you for freezing that much - I wish I had 🙂

    2. Dinnermom says

      September 03, 2014 at 7:59 am

      I loove your secret ingredient!

      Reply
    3. Jeanette Chen says

      September 03, 2014 at 7:10 am

      Love the sweet potato in these muffins!

      Reply

    Trackbacks

    1. Roasted Grape and Sorghum Salad says:
      November 17, 2014 at 9:50 am

      […] Whole Wheat Buttermilk Waffles, Oat Crepes, Farro Salad, Make-Ahead Muesli, Toasted Granola Cups, Chile Cheddar Cornbread, and Asian Soba […]

      Reply
    2. Now Trending - Best Links Week of 9.1 - Almost Getting it TogetherAlmost Getting it Together says:
      September 5, 2014 at 6:01 am

      […] Hatch Chile Mania? Luckily I have about four pounds of roast hatch chiles in the fridge so these hatch chile and white cheddar corn muffins might have to […]

      Reply

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