Photo: Spicy Cornbread Muffins Recipe
Ingredients
- 2 (8 1/2-ounce) boxes corn muffin mix
- 1 cup milk
- 2 eggs, beaten
- 1 (8 3/4-ounce) can corn kernels, drained
- 1 canned chipotle pepper in adobo sauce, minced
- 1/2 cup grated Monterey jack
Directions
Preheat oven to 375 degrees F.
In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
Cool for 10 minutes in the pan, then remove and serve warm.
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By stmaria75_12519129
Goodyear, 41
on March 07, 2010
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made them many times. First time put too much adobo chili in and too hot. Now as I make them more we add a lillte more as we like them a little spicier. Super fast and easy. Made it with the soup to give as gifts because it is fast and easy to make
By hungryintheOT
alexandria, VA
on October 12, 2009
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I made the recipe exactly as specified. For the chipotle pepper, I used one 4-inch pepper in adobe sauce, seeds and all. The next time I make this, I will use two peppers and add honey for sweetness. I will also mix the peppers with the corn first, to ensure even distribution before adding to the batter. This recipe takes all of 5 minutes to mix and pop in the oven. Many thanks!
By joeymarie3_4432384
Wellsboro, PA
on November 26, 2007
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This soup is delicious! I changed a few things. First, I added a splash of dry white wine along with the onions to pick up the bits of bacon that were fixed on the bottom of the stock pan. Second, I forgot the lime juice, which was just fine. Third, I didn't have fresh cilantro, so I used dried. I did add sour cream and some shredded extra sharp cheddar cheese to each bowl before serving, which I think was necessary - it was not as good without those ingredients. My husband and son loved it, and so did I!
Read all 21 reviews