Cheesy Peppery Cornbread Muffins
Cheese, Chilies and Corn Enrich Quick Muffins
Is there a bowl of chili in your future? This recipe goes great with (or on top of) chili. Yummy for snacks, too.
Packaged cornbread mix makes this recipe a snap, or you can use Martha's scratch recipe below, and make it with these same additions. Either way, you're gonna like. Serve these muffins on their own or as a topping for chili as in the variation below.
Cheesy Cornbread Muffins with Chilies
You Will Need: Mmuffin Tin and Muffin Cups
Preheat oven to 350.
- 1 pkg (8.5 oz) corn muffin mix
- (milk & egg according to package directions)
- 14-16 oz can cream-style corn
- 4 oz tin diced green chilies (or diced jalapenos if you like more heat)
- 1 small tin sliced ripe olives (optional)
- 1 cup cheese, grated (cheddar or Monterey jack or a mixture)
Directions:
- Prepare muffin batter according to package directions.
- Blend in the remaining ingredients.
- Fill muffin cups 2/3 full. Bake until golden brown and a toothpick inserted comes out clean, 30-35 minutes. (Note this will be longer than package instructions because of the added ingredients)
Yield: 12 Muffins
Variation 1: Muffin-Topped Chili Casserole
- Prepare batter as for muffin recipe above, including additives.
- Spread one can of your favorite chili in the bottom of an 8x8-inch baking dish.
- Spread the muffin batter over top and bake, uncovered, until golden brown and a toothpick inserted into --not through-- the topping comes out clean, 30-35 minutes.
Variation 2: Corn Muffins from Scratch (Adapted from Martha Stewart Living)
Make these up plain, or add any of the additional ingredients from the Cheesy Peppery Cornbread Muffin recipe above.
- 1 stick (8 Tbsp) butter, melted
- 3/4 cup buttermilk
- 2 large eggs
- 1/2 cup sour cream
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 2 Tbsp baking powder
- 1 tsp salt
Directions:
- In a medium bowl, whisk together the buttermilk, eggs and sour cream. Set aside.
- In a large bowl, whisk together the dry ingredients until well combined.
- Using a rubber spatula, fold the buttermilk mixture into the cornmeal mixture until well combined. (Add any additional ingredients you wish at this point.)
- Fold in the melted butter.
- Fill muffin cups 3/4 full. Bake until golden brown and a toothpick inserted comes out clean, 30-35 minutes.
More Ideas for Cornmeal: Soft Polenta with Three Cheeses (Northern Italian Comfort Food)
The copyright of the article Cheesy Peppery Cornbread Muffins in Recipes is owned by Larry Ervin. Permission to republish Cheesy Peppery Cornbread Muffins must be granted by the author in writing.
