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Green Chili Cream Cheese Filled Cornbread Muffins

Serving size: 6-12

Prep Time: 20 minutes

Cook time: 15-17 minutes

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, soy free, peanut, nut free

Corn Bread Muffins


  • Make with either one pre-made cornbread mix or follow our recipe below

  • 1 cup cornmeal

  • 1 cup GF flour

  • 1 cup milk (we use almond, but you can use whatever)

  • 2/3 cup sugar

  • 1 large egg

  • 1 tsp salt

  • 3 1/2 tsp baking powder

  • 1 tablespoon olive oil (for cupcake pan)


  1. Set oven to 375

  2. Put all ingredients in a mixing bowl and mix till well combined

  3. Use a 2-3 squares of paper towel and pour the olive oil on it

  4. Swipe each muffin tin with the olive oiled paper towel

  5. Pour/scoop the batter into each muffin tin until 3/4 of the way full

  6. Clean up any spillage you made around the rims

  7. Bake for 15-17 minutes

  8. Place on cooling rack




  • 1 package of Kitehill cream cheese

  • Half a can of mild green chili's

  • 1 Tsp. almond milk


  1. Put cream cheese into a small mixing bowl or medium liquid measuring cup

  2. Mix it around a little then add the green chilis

  3. Mix and then add the almond milk

  4. Carefully mix till everything is nice and creamy and smooth

  5. OPTION 1: get a piping bag and attach a small/medium round nosel

  6. Fill the piping bag with the cream cheese mixture (use a spatula)

  7. Stick the piping nosel into the muffin and squeeze gently and slowly

  8. Change the attachment to the slanted oval-ish attachment and pipe a little bit on top however you'd like (I did a circular flattened pattern)

  9. OPTION 2: Using a small sharp knife, cut a small hole in the middle of the muffin

  10. Use a small spoon to fill the hole with the mixture

  11. Plop a small dollop of the mixture on top of the hole

  12. FINISH: You can add toppings or just eat as is (see our suggestions below)!



If you need completely nut free, replace the almond milk with your milk of choice like Califa gluten free oat milk, soy milk, hemp milk, or whatever works for you. If you're vegan,

Suggestions for toppings...

  • You can melt some butter with some honey and brush the muffin with it

  • Drizzle the top with honey

  • Add fresh chili's/jalapenos for some spice

  • Drizzle the top with a balsamic reduction/glaze sauce (we use Rachel Ray's, or Napa Valley Natural's)

  • Fresh roasted/charred corn/elotes

  • Fresh Cilantro


Story behind the recipe:

Corn bread is a delicious side to add to meals and it always feels like a treat because of it's friendly sweetness. Allergy Girl always likes filled muffins and loves mild green chilis with corn bread. Any kind of bread has some dryness to it and that's why it's so much fun to have them filled with something creamy! What better to go with the sweet corn bread than cream cheese and green chilis!

If you wanted to you could experiment with adding garlic, or onion, or whatever spice suits your fancy to the cream cheese mixture, but this Allergy Girl likes it simple for once; plus it's just so easy to make! Something simple and quick, but still different and tastes like a treat. Plus you can make this really unique with the toppings suggested above in "alternatives".

Make sure to tag #allergygirlandthechef in your picture if you post it. Comment any thoughts below. And if you're feeling so generous, hit the little heart to share the love!

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