Welcome! Subscribe now to view all shows. Login / Learn More
 

Green Chili Corn Muffins Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Green Chili Corn Muffins Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
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 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup cornmeal, stone-ground
  • 2 eggs, lightly beaten

Preparation

Preheat the oven to 400 degrees. 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.

PD and Friends, Pg. 27

Recipe Courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat the oven to 400 degrees. 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.

PD and Friends, Pg. 27

Recipe Courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product