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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup. -Melissa Cook, Chico, California Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 package (9 ounces) yellow cake mix |
2 eggs |
1/2 cup 2% milk |
1/3 cup water |
2 tablespoons canola oil |
1 can (4 ounces) chopped green chilies, drained |
1 cup (4 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large bowl, combine corn bread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chilies and 3/4 cup cheese.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 servings.
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