1 box (8.5 ounces) corn muffin mix
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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.