By Aggieskitchen
Take your everyday boxed corn muffin mix to a whole new level. Great cheddar corn muffins for your Thanksgiving table.
Roasted Chile and Cheddar Corn Muffins
Ingredients:
- 1 box Jiffy Corn Bread mix
- 1 egg
- 1/3 cup milk
- 1 heaping tablespoon sour cream
- 1/2 4oz can of drained roasted chilies (I used Old El Paso)
- 1/4 – 1/3 cup shredded cheddar
- cheese (best if not pre-shredded cheese)
Directions:
- Preheat oven to 400 degrees.
- In a mixing bowl combine corn bread mix, egg, milk, sour cream and chilies. Stir until batter is formed then gently fold in cheddar cheese.
- Scoop batter into muffin pan, about halfway – 2/3 way full, and bake for about 15 minutes or until golden brown and toothpick comes out clean.
- Makes about 8 muffins per recipe.
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