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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Quick to fix, even quicker to disappear at our house, especially when they are served with bowls of chili!! Ingredients:
1 (8 1/2 ounce) package corn muffin mix |
1 egg |
1/3 cup milk |
1/2 teaspoon chili powder |
1 cup sweet corn |
1 cup shredded cheddar cheese |
Directions:
1. Heat oven to 400 degrees.
2. Place a paper baking cup liner in 12 muffin pan cups or spray muffin cups with no-stick cooking spray.
3. In a large mixing bowl, prepare corn muffins mix, egg and milk according to package directions, adding 1/2 teaspoon chili powder to mix.
4. Stir in corn and cheese being careful to not over mix.
5. Fill each muffin cup 2/3 full using a large spoon or ladle.
6. Put muffins pan(s) into oven.
7. Bake 18 minutes or until edges are lightly browned.
8. Remove from oven with pot holders.
9. Let cool 5 minutes before removing from pan.
10. Cool on a wire rack.
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