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Chili-Cheese Corn Muffins

By Paula Deen


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Paula Deen Celebrates

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 18


  • 1¾ cups self-rising yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 cup (¼ pound) shredded sharp cheddar cheese
  • ¼ cup seeded and chopped poblano pepper
  • 1½ cups whole milk
  • ¾ cup (1½ sticks) butter, melted
  • 2 large eggs, lightly beaten


Preheat the oven to 400˚F. Spray muffin tins with vegetable oil cooking spray.

In a large bowl, combine the cornmeal, flour, sugar, cheese, and poblano pepper. Make a well in the center of the mixture. In a small bowl, combine the milk, butter, and eggs. Add the web ingredients to the dry ingredients all at once, stirring with a spoon just until moistened. Spoon the batter into the prepared muffin tins, filling each cup about three-quarters full. Bake for 20 minutes, until the muffins are lightly browned and set.

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