Preparation Steps
1
Preheat oven to 400 degrees.
2
Line 18 muffin cups with paper liners or grease and flour each cup.
3
In a medium-size bowl, stir together milk, corn, butter and eggs.
4
In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.
5
Add mixture from medium-size bowl to dry ingredients and mix just until combined.
6
Do not overmix.
7
Spoon a large spoonful of batter into each cup, filling about 1/3 of each cup, and top with a little cheese mixture and green chile, dividing evenly and reserving a little for sprinkling on top.
8
Top with batter and reserved cheese and green chile.
9
Each cup should be about two-thirds full.
10
Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.