I have been making these muffins for years,
and they are a delightful surprise to serve
to your guests when they expect
the typical version...
Yields: (12 cupcake-size, or 6 muffins-size)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (15 Mins. for cupcake-size, or 20 Mins. for muffin-size)


1 (8.5 jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk


Preheat oven to 400 degrees.  Spray 6 muffin tins (or paper liners) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into six prepared muffin tins, or 12 cupcake tins. (I use an ice cream scoop.)

Bake for 15 or 20 minutes, accordingly, until cornbread is done (when a toothpick inserted comes out clean). - Enjoy!


Tip:  I use paper liners inside the muffin or cupcake tin cups at times, but spray them as well to prevent paper from sticking when baked ;-)

1 comment:

sandra said...

I have been making these for years, and they are a nice side with soups, stews, bisques, chowders, chili, brunch, etc. - they're fantastic, tasty, and its a quick no-fail recipe!!!


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