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Chili-Cheese-Corn Muffins

September 2009

Chili-Cheese-Corn Muffins

Dan Roberts enlarge

By: Katherine Barriera
Part of this menu: On Hand: Quick Breads »

people tried this recipe.

Key:
Looking for healthy options? Try these recipes.Good for You
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 6 Servings
  • Prep 15 min
  • Bake 25 min

Ingredients:

  • 2 1/3 cups flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup frozen corn, thawed
  • One 4-ounce can diced mild green chiles, drained
  • 1/2 cup plus 1 tablespoon grated parmesan cheese
  • 1 cup milk
  • 1/2 cup mayonnaise

Directions:

  1. Preheat the oven to 425°. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles and 1/2 cup parmesan. Stir in the milk and mayonnaise. Spoon the mixture into a nonstick, 6-cup jumbo muffin pan.

  2. Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese. Bake until golden-brown, about 10 minutes more.
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