Stovetop Diplomat

Bacon Blue Corn Muffins with Hatch Chiles

Bacon Blue Corn Muffins with Hatch Chiles

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A Southwestern spin on cornbread, these Bacon Blue Corn Muffins with Hatch Chiles are a to-die-for side dish that somehow always becomes my main dish.

This was the sixth recipe I had ever posted (March 31 2019!) here at Stovetop Diplomat and it’s time for a spruce up. If you’ve been here before, welcome back! The recipe is totally unchanged, I have just added metric measurements and better photos. If you’re new – also welcome! You’re in luck, this recipe is awesome.

I truly do mean to serve these savory muffins with things, but I’m a monster and I always end up eating the majority of them straight out of the pan. That said, they are great served alongside chili, enchiladas, stew, chile rellanos, hot breakfasts,  steak, chowder and plenty more. I strongly recommend enjoying them with a drizzle of honey or butter (or both!)


Could you make these with yellow corn meal? Sure. But the magic really is in the blue corn meal– it’s so much more delicious. Additionally, blue corn has a lower glycemic index, less starch, and more protein than its white and yellow counterparts. You can find more information about it HERE. Finding it may be a little challenging. The Denver-area Natural Grocers stores started selling it in the refrigerated section with flours, mixed nuts and other unbranded bulk items. I thought it was going to be a limited-time thing so I grabbed several bags; but as of this writing it remains in stock. I would probably first look at any health-conscious grocer in your area, and if not there, try Hispanic markets next. The closer you are to the American Southwest, the easier it will be to find.

Other than that, this is a pretty straightforward recipe. As one piece of advice, cook your bacon crispier than you would normally eat it. It’ll soften up while the muffins bake. I can also tell you that I have successfully used dairy-free milk alternatives when making these and they turn out great. The apple cider vinegar in the milk acts as a buttermilk substitute, but if you’ve got buttermilk go ahead and use that!

Looking for more recipes from the American Southwest? Try my Stacked Enchiladas,  Denver Green Chile and New Mexico Red Chile Sauce recipes!


Bacon Blue Corn Muffins with Hatch Chiles

A Southwestern spin on cornbread, these Bacon Blue Corn Muffins with Hatch Chiles are a to-die-for side dish that somehow always becomes my main dish.

Course Appetizer, Bread, Side Dish, Snack
Cuisine American Southwest
Keyword cornbread, navajo, New Mexican food, savory muffins, southwest
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 muffins


  • 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 (2-3 chiles)


  1. Preheat oven to 400°F grease your muffin pan.

  2. Cook bacon to desired doneness. Cook it crispier than you would normally eat it, as it will soften some while muffins bake. Drain on a paper towel and dice.

  3. 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.

  4. In the meantime, combine blue corn meal, flour, sugar, baking soda and salt in a separate bowl. Stir in diced bacon and chopped green onions.

  5. Add the milk mixture (or buttermilk), melted butter, beaten egg, and Hatch green chiles. Combine well.

  6. Distribute muffin mix evenly into greased muffin pan. The bacon tends to sink to the bottom so stir often to distribute evenly.

  7. Bake on the middle rack for 10-12 minutes, or until a toothpick inserted into the muffin comes out clean.

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