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Green Chili Corn Muffins

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat the oven to 400 °F. 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.