Jalapeño Corn Muffins Erika Lenkert   From Every Day with Rachael Ray June-July 2007 MAKES ONE DOZEN Prep Time: 20 min Bake Time: 30 min One 8.5-ounce box corn muffin mix 1/2 cup milk 2 cups fresh corn kernels (3 ears) 4 ounces jalapeño jack cheese, shredded (about 1 cup) 1/2 cup chopped fresh basil Salt and pepper 1. Preheat the oven to 350°. In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper. 2. Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Fig and Cheese Purses BLT Chopped Salad Slippers Slender Sallies Baked Beans with Burnt Ends Fried Pickles See All Starters & Sides See All Recipes ADVERTISEMENT

ADVERTISEMENT