Cheesy Chile Corn Muffins (Gluten Free) #MuffinMonday

This gluten free muffin has fresh corn kernels, roasted chiles, and cheddar cheese folded into a cornmeal muffin base. It's terrific with a bowl of chili. It's MuffinMonday, do you know where your muffins are? I've got mine right here.

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I'm taking a break from the near constant flow of salsa (as evidenced by my Peach and Golden Plum Salsa, my Salsa Verde with Roasted Hatch Chiles, and my Roasted Corn and Chile Salsa) for another seasonal recipe that uses some of the same ripe seasonal veggies that I scurry around putting up each summer: corn and peppers.

When I moved to Ohio I discovered how easy it is to get piles of fresh corn on the cob. Sweet mercy, there are wagons heaped with fresh corn that appear in parking lots each July! My local grocery store's corn supplier is out picking EVERY MORNING and delivering daily. How can I NOT partake of all this bounty?

Like a child of the Depression who maintains a full pantry throughout adulthood, despite living a couple of blocks from the grocery store, I cannot stop myself from buying loads of ears of fresh corn in the summer. It doesn't matter if I boil it, grill it, or roast it--I'll always prepare many extra cobs so I can use them in future dishes or freeze the excess.

Simon outside of Dorothy Lane Market with a quart of roasted Hatch chiles.

The chile peppers I've used in this recipe are a bit of a departure. They are imported from Hatch, New Mexico. My local grocery store has truckloads shipped up, and I grab a dog and walk down when the chile roaster is in action to pick up a few quarts. Roasted chile peppers freeze wonderfully, which is a Good Thing when your favorite pepper only ripens once/year. Please use the roasted hot chile of your choice in this recipe, and don't ask me how to roast. I only know how to buy 'em roasted!

As I was plotting out my recipes for this month, I know I'd be sharing this recipe for #MuffinMonday. It's just in advance of the Hatch chile season, but I've been getting some peppers in my Community Supported Agriculture (CSA) farm share and the local corn has hit the area so I wanted us to be ready. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


For more recipes using corn, please see my Recipes Using Corn Collection. For more recipes using Hatch Chiles, please see my Hatch Chile Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

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Note: this recipe is adapted from the Grandmother's Corn Bread recipe in the Ukrops Words Worth Eating cookbook (Amazon affiliate link).

Cheesy Chile Corn Muffins (Gluten Free)

Ingredients

• vegetable oil spray and paper liners for the muffin
• 1 teaspoon vegetable oil
• 2 eggs
• 2 cups buttermilk
• 2 cups cornmeal
• 1 teaspoon salt (I use kosher)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 roasted Hatch chiles, chopped (or 1 4 ounce can roasted green chiles)
• 1 cup corn kernels (leftover boiled or grilled is fine)
• ½ cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spray a 12 well muffin pan really, really well with vegetable oil spray.  You may even want to put in paper liners and then spray the heck outta them as well. Set aside until oven is hot, then preheat the prepared pan for 5-8 minutes as you finish mixing the muffin batter.
2. In a medium bowl dump vegetable oil, eggs and buttermilk. Set aside.
3. In a large bowl dump cornmeal, salt, baking soda and baking powder. Whisk to combine.
4. Use that same whisk to whisk together the oil, eggs, and buttermilk. Pour into cornmeal mixture.
5. Using a spatula or rubber scraper or whatever the home ec class calls it this week, gently mix the buttermilk into the cornmeal.
6. Fold the chiles, corn and cheese into the mixture until just combined.
7. Scoop (Amazon affiliate link to my favorite scoop) batter into prepared pan.
8. Bake for 15 to 18 minutes, until tops are lightly browned around the edge, then cool on a rack for 5 minutes before attempting to extricate. This is where paper liners would have come in handy. Serve warm with buttery spread.

Here's what the Muffin Monday crew is bringing for this month!

• Apple Blackberry Muffins by Sew You Think You Can Cook
• Cappuccino Chip Muffins by Palatable Pastime
• Cheesy Chile Corn Muffins (Gluten Free) by Farm Fresh Feasts
• Cinnamon Swirled Muffins by Passion Kneaded
• Fresh Peach Muffins by Karen's Kitchen Stories
• Lemon Meringue Muffins by Making Miracles
• Phase 3 Muffins by A Day in the Life on the Farm
• Raspberry Mini Muffins by Food Lust People Love