Say hello to these Goat Cheese and Green Chile Cornbread Muffins, my Turkey Chili’s new best friend! I used the gluten-free Cornbread Mix from Bob’s Red Mill and added corn kernels for a hint of sweetness, green chiles to give it a pop of flavor and goat cheese for that overall creaminess.
These ingredients my friends, take regular cornbread to the next level!
I’ve also tried other gluten-free cornbread mixes and one thing they all have in common is they turn out drier than regular cornbread. Maybe it’s because of the type of gluten-free flour used? That’s why I added a big chunk of goat cheese in this recipe to add a little bit more moisture and it compliments the flavors of corn and green chiles really well.
Pop a muffin in a bowl of hot Turkey Chili so it sinks into the meaty goodness that gives you a delightful combination of sweet and savory with each spoonful of chili. You can also eat these by themselves by warming them up a bit and slathering on softened ghee or butter with a drizzle of honey. Mmmm, I think the last few pieces of Goat Cheese and Green Chile Cornbread Muffins in the fridge are calling my name right now. Excuse me while I cozy up on the couch and eat a muffin or two!
Goat Cheese and Green Chile Cornbread Muffins
Preheat oven to 375F.
In a large bowl, add cornbread mix, milk, eggs, ghee, sweet corn and green chiles. Mix well to combine.
Add goat cheese crumbles and gently mix to incorporate into the cornbread mixture.
Line a muffin pan with baking cups. Lightly grease each cup with melted ghee.
Pour batter up to almost the top of each baking cup.
Bake for 20-25 minutes.
Let it cool before serving.
Pin this recipe for later!