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Double Chile Corn Muffins

4 star rating
 

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Submitted by: theroyalpuness

 

These corn muffins are a great addition to a hearty vegetable soup or your favorite chili recipe.
 

Ingredients

  • 1 cup yellow cornmeal
  • 1 can (8-3/4 oz.) cream-style corn
  • 1/4 cup buttermilk
  • 1-1/2 cups flour
  • 1/3 cup sugar
  • 2-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 1 egg
  • 1/4 cup light corn syrup
  • 1 can (4 oz.) diced green chilies
  • 1 can (7 oz.) mexicorn, drained

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Method

Mix cornmeal, cream-style corn and buttermilk in bowl. Let stand for 20 minutes. Stir together flour, sugar, baking powder, baking soda and salt in a separate, larger bowl. Stir in egg, corn syrup, chilies, mexicorn and reserved cornmeal mixture until just blended. Spray 12 muffin cups with non-stick spray and spoon mixture into cups. Bake at 400 degrees F. for 15 to 20 minutes or until golden brown. Cool.

 

Notes:

 

Number of Servings: 12

 

Submitted by: theroyalpuness ()

 

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