Recipe Courtesy La Casa Sena, Santa Fe, New Mexico. This is one of their most requested recipes. If you get to Santa Fe, be sure to enjoy this lovely restaurant.
Preheat the oven to 375ºF. In the bowl of an electric mixer, cream together the butter and sugar. Add the eggs and chopped green chile. Add the corn, cheeses, flour, cornmeal, baking powder, salt, and milk, and mix just until blended.
Divide the muffin dough into 12 pieces and place in a well-greased, 12-muffin pan. Bake in the oven for 35 to 40 minutes or until a cake tester comes out dry. Turn the muffins out onto a rack to cool.
Notes
Get your butter out about 2 hours before hand to allow it to come to room temperature. You will usually see this note in baking recipes as room temperature butter creams better with sugar. To roast chiles, place over a low gas flame directly on the grate and turn as it blackens and chars.If you have an electric stovetop, broil the chile in the oven instead on a foil covered sheet pan. When it is evenly charred all over, wrap the chile up in the foil and let it stand until cool enough to handle. This allows the charred skin to steam off for easy removal. Remove the stem, spit open the chile and remove seeds. Do not rinse or you’ll lose some of the wonderful flavor