Tuesday, July 10, 2012

Corrrrn Muffins

Crunchy, sweet corn.

Spicy green peppers.

Sharp, salty cheddar cheese.

Good ol' plain cornbread mix.

Perfection. Perfection. Perfection.

This corn bread is the EASIEST corn bread out there... and may I add absolutely d e l i c i o u s.

I'm serious people.  Who doesn't like a good side of cornbread?  The sweet, spicy, salty fluffy side dish with a nice crunchy and crispy muffin top that you could probably eat 12 of in one sitting.   Seriously, it doesn't get better.

This corn bread honestly is one of the easiest cornbread recipes out there.  I added only the tastiest ingredients to a boring ol' cornbread mix to make a side dish that anyone and everyone will love.  Dip it in some chili, eat it with some butter, or just simply devour it in one large bite...

Your'e going to go corny craaaazy.

1 box favorite cornbread mix (I would suggest to get one that only calls to add WATER- I used Non-fat Krusteax Honey Corn Bread)
1 bag frozen corn
1 8-oz. container green chilis, drained
Mexican cheese made with Skim, grated

In a large bowl, combine corn bread mix and water box calls for.  Mix just until combined.

Add corn to mix.

Open green chili can and use lid to push out excess liquid out of can in sink.  Add to mix.  Add desired amount of cheese. (I usually do 3/4 cup or 1 cup)  Combine until just combined.

Line muffin pan with cupcake holders.  I chose to do 6 large muffins but you can do 12 small muffins too.  Your choice!

Spray cupcake holders with non-stick cooking spray.  Fill cupcake holders 3/4 way full.

Bake at 400 degrees F for 22 minutes or until toothpick comes out clean. ENJOY!

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