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Green Chile Cornbread Muffins

 

Servings: Make 12 muffins

GREEN: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints if using egg whites or 4 SmartPoints for 1 muffin if using whole eggs 

BLUE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

PURPLE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

These Green Chile Cornbread Muffins make the perfect companion to any soup, chili or casserole dish. 

Kick up your cornbread with green chiles. The combination of two different cheeses and the green chiles bring the flavorous flavor to these cornbread muffins.

 

Looking for some other delicious breads or biscuits?  Be sure to check out these low point delicious recipes:

 Copycat Red Lobster Cheesy Biscuits 

Vanilla Cornbread Muffins

Sausage and Cheese Biscuits 

 

Ingredients:

  • 2 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 Tbsp sugar substitute (I use Lakanto Monkfruit Classic Sweetener)
  • 2 eggs or 4 egg whites if following the WW green plan 
  • 1 cup unsweetened almond, cashew milk or skim milk ( the muffins are the same points regardless of which one you use)
  • 1 cup yellow cornmeal
  • 1 cup self rising flour ( I use Gold Medal)
  • 2 ( 4 oz.) cans diced green chile’s 
  • 1/4 cup light cheddar cheese ( I use Trader Joe’s shredded lite 3 cheese blend)
  • 2 oz. light mozzarella cheese 

 

What are the key ingredients needed to make these Green Chile Cornbread Muffins?

For this recipe you will want to be sure you use yellow cornmeal and not pre packaged cornbread mix. The combination of the self rising flour mixed with yellow cornmeal will become the base for these cornbread muffins.

 

 

I use Land o’ Lake light butter for all of my baking recipes. I have found that it has the lowest points and it tastes amazing! You can find it at most grocery stores next to the butter. It comes in a tub-with a green lid. Be sure that it says light butter-they sell one that is regular that is made with canola oil as well-so be sure to check that it says light.

 

How do I make these Green Chile Cornbread Muffins?

In a large mixing bowl combine, eggs or egg whites, and melted butter mixture. Beat until well combined. 

I like to use both mozzarella and cheddar cheese in these muffins. The combination of the two cheeses really make these cornbreads so flavorful.

If you prefer one over the other-feel free to use only one.

Pour in unsweetened almond milk or skim milk and stir in cornmeal, flour, green chiles, cheese and stir until well blended.

 

Bake for 18-20 minutes or until toothpick inserted into center comes out clean.

Try spraying the tops with I can’t believe its not butter…..unbelievable delicious! 

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 12-muffin tin with non stick cooking spray.
  3. In a microwavable bowl, melt butter in microwave for 30 seconds or until butter is melted, remove from microwave and add sugar substitute.
  4. In a large mixing bowl combine, eggs or egg whites,  and melted butter mixture. Beat until well combined.
  5. Pour in unsweetened almond milk or skim milk and stir in cornmeal, flour, green chiles, cheese, and stir until well blended.
  6. Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled..
  7. Bake for 15-18 minutes or until toothpick inserted into center comes out clean.

Servings: Make 12 muffins

GREEN: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints if using egg whites or 4 SmartPoints for 1 muffin if using whole eggs 

BLUE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

PURPLE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

 

Yield: 12

Green Chile Cornbread Muffins

Green Chile Cornbread Muffins

These Green Chile Cornbread Muffins make the perfect companion to any soup, chili or casserole dish.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 3 minutes
Total Time 23 minutes

Ingredients

  • 2 Tbsp Land o' Lakes light butter made with canola oil
  • 1 Tbsp sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)
  • 2 eggs or 4 egg whites if following the WW GREEN plan
  • 1 cup unsweetened almond, cashew milk or skim milk (the muffins are the amount of points regardless of which one you use)
  • 1 cup yellow cornmeal
  • 1 cup self rising flour ( I use Gold Medal)
  • 2 ( 4 oz.) cans diced green chile's 
  • 1/4 cup light cheddar cheese ( I use Trader Joe's shredded lite 3 cheese blend)
  • 2 oz. light mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 12-muffin tin with non stick cooking spray.
  3. In a microwavable bowl, melt butter in microwave for 30 seconds or until butter is melted, remove from microwave and add sugar substitute.
  4. In a large mixing bowl combine, eggs and melted butter mixture. Beat until well combined.
  5. Pour in unsweetened almond milk or skim milk and stir in cornmeal, flour, green chiles, cheese, and stir until well blended.
  6. Pour batter into muffin tins about 2/3 full. Repeat until all muffin tins are filled..
  7. Bake for 15-18 minutes or until toothpick inserted into center comes out clean.

Servings: Make 12 muffins

GREEN: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints if using egg whites or 4 SmartPoints for 1 muffin if using whole eggs 

BLUE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

PURPLE: 3 SmartPoints for 1 muffin or 2 muffins for 7 SmartPoints

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 396mgCarbohydrates: 18gNet Carbohydrates: 16gFiber: 2gSugar: 1gProtein: 8g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

marie johson

Friday 17th of April 2020

absolutely lovely and delicious recipe!!!

Jamie

Thursday 16th of May 2019

Hi,

I was writing out this recipe and noticed you have the sugar substitute listed twice in the step by step instruction. Added in with the butter then combined in with the cornmeal, flour mixture. Is it in both?? I haven’t made them yet and just wanted to be sure I had it right.

Lindsay Kehl

Thursday 16th of May 2019

Hi Jamie,

Thanks for catching that. I have removed the duplicate step.

It should only be added once. Thanks

Linda

Tuesday 9th of April 2019

Hi, Linds! Just want you to know I made these and they are delicious! I noticed on your recipe that you have 1/4 light cheddar cheese. I'm presuming that is 1/4 cup and not 1/4 oz. Thanks so much for your great recipes and tips!!

Linda

Lindsay Kehl

Tuesday 9th of April 2019

Hi Linda

Thanks for the awesome review! Yes, it’s 1/4 cup of light cheddar cheese!

Thanks so much!

Linds

Ham and Swiss Roll Ups - Pound Dropper

Thursday 21st of March 2019

[…] Green Chile Cornbread Muffins […]

Amy

Tuesday 22nd of January 2019

Mine tasted like they had soured from sitting too long when I took them out of the oven and tried one. Where did I go wrong!? haha. Maybe because I used self rising cornmeal? That's the only difference. Any suggestions?

Lindsay Kehl

Tuesday 22nd of January 2019

Hi-so..I use self rising flour but if you also used self rising cornmeal that may have been the cause. Too much baking powder ( which is in self rising products) could have been the culprit.

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