These muffins are the perfect addition to any summertime cookout, potluck, or brunch. They have a beautiful spicy cheesy flavor the is irresistible. It's impossible to eat just one of these!
Ingredients:
1 15 oz package of cornbread mix. I use the Krusteaz natural honey cornbread & muffin mix. Follow the instructions on the box to make enough batter for 24 muffins.
1 (11 oz) can of Mexicorn
2 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan or Romano cheese
1 can (4 ounces) chopped green chilies, drained
1 pinch each of cracked black pepper and sea salt (a couple pinches for more spice!)
Directions:
1. Preheat oven to 400 degrees F
2. In a large bowl, combine corn bread mix, egg, milk, and butter. Stir in the corn, chilies, and both cheeses. Add salt and pepper.
3. Spray muffin pans with non-stick cooking spray. Do not use baking cups! The bottoms of the muffins tend to burn with this recipe when baking cups are used.
4. Spoon batter evenly into each muffin mold. This recipe will yield 24 muffins.
5. Bake at 400 degrees for 11-13 minutes. Insert toothpick or fork in the middle, if it comes out clean, they are done.
Yum!!
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