Sunday, 28 August 2011

Chile Corn Muffins

Cheesy Chile Corn Muffins

  • Crisco® Original No-Stick Cooking Spray
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup butter, melted
  • 2 (7 oz.) packages Martha White® Sweet Yellow Cornbread Mix
  • 1 cup fresh or frozen corn kernels, if frozen thawed
  • 1/4 cup sliced green onion
  • 1 (4 oz.) can chopped green chiles
  • 2 to 4 tablespoons chopped, pickled jalepeno chiles
  • 1 cup (4 oz.) coarsely shredded Cheddar cheese
  • 1/2 cup grated Parmesan cheese + 2 tablespoons for topping
  1. 1.
    HEAT oven to 400º F. Spray 18 standard (3-inch) muffin cups or 48 miniature (2-inch) muffin cups with cooking spray. Beat eggs in large bowl. Stir in milk, butter and cornbread mix until smooth. Add corn, onion, green chiles, jalepenos, Cheddar cheese, and 1/2 cup Parmesan cheese. Stir until blended.

  2. 2.
    FILL muffin cups 3/4 full. Sprinkle batter with remaining Parmesan cheese. Bake 17 to 20 minutes for standard muffins or 10 to 12 minutes for miniature muffins, or until golden brown. Cool in pan 5 minutes. Serve warm or at room temperature.

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