Go Back
stack-of-bacon-blue-corn-muffins-with-Hatch-chiles-on-cooling-rack

Bacon Blue Corn Muffins with Hatch Chiles

Bacon Blue Corn Muffins with Hatch Chiles are the greatest corn bread upgrade you never knew you needed!
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American Southwest and Mexican
Servings 12 muffins

Ingredients
  

  • 4 slices thick-cut bacon
  • 1 cup (8 fl oz) milk
  • 1 tsp apple cider vinegar
  • 1 cup (135 g) blue corn meal
  • 1 cup (120 g) all-purpose flour
  • 2 tbsp (30 g) sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup (14 g) green onions, green parts only (about 1 bunch)
  • 1/4 cup (55 g) salted butter, melted
  • 1 egg, beaten
  • 1/4 cup (65 g) diced roasted Hatch green chiles (about 2-3 chiles)

Instructions
 

  • Preheat oven to 400 F. Grease muffin pan.
  • Cook bacon to desired doneness. Cook it crispier than you would normally eat it, as it will soften some while the muffins bake. Drain on a paper towel and dice.
  • In a small bowl, combine milk and apple cider vinegar. Let sit for 5 minutes. If you have buttermilk on hand, skip this step and use a cup of that instead.
  • In the meantime, combine blue corn meal, flour, sugar, baking soda and salt in a separate bowl. Stir in the diced bacon and the chopped green onions.
  • Add the milk mixture (or buttermilk), melted butter, beaten egg, and Hatch green chiles. Combine well.
  • Distribute muffin mix evenly into greased muffin pan. The bacon tends to sink to the bottom so stir often to distribute evenly.
  • Bake on the middle rack for 10-12 minutes, or until a toothpick inserted into the muffin comes out clean.