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Green Chili Corn Muffins Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 10 Prep + 20 Cook
24 Servings
$ /Serving

Green Chili Corn Muffins Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
24 Servings
$ /Serving

Ingredients

  • 1/2 cup canola oil
  • 1 (4oz) can green chilies, canned, chopped
  • 1 cup sour cream
  • 1 (8oz) can cream-style corn
  • 1 cup sharp cheddar cheese, shredded
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups cornmeal, stone-ground
  • 2 eggs, lightly beaten

Preparation

Preheat the oven to 400°. Spray miniature muffin tins with vegetable oil cooking spray.

 

In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.

 

Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.

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