Breaking News Bar
posted: 1/22/2014 6:06 AM

Super Easy Spicy Corn Muffins

hello
Success - Article sent! close
  • Cornbread and chili make a good pair.

       Cornbread and chili make a good pair.
    Bob Chwedyk | Staff Photographer

 

1 box (8.5 ounces) corn muffin mix

1 egg

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1/3 cup milk

½ cup corn kernels (fresh, canned or defrosted frozen is fine)

4 ounces diced green chiles (or 2 minced fresh jalapeños), to taste

¼ cup sour cream

Heat oven to 400 degrees. Grease muffin pans and/or use cupcake liners.

In medium bowl combine mix, egg, milk, corn, chiles and sour cream stirring until only combined. Batter will be slightly lumpy. Allow batter to rest 3 to 4 minutes.

Stir slightly and distribute batter among muffin tins, filling each cup half way. Bake 15-20 minutes or until golden brown. Cool slightly before serving.

Serves six to eight.

Cook's note: May also be made into cornbread by placing batter into a greased 8- or 9-square pan. Bake until browned and a toothpick placed into the center is clean when removed.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.