These moist, spicy corn bread muffins are wonderful alone or with butter.

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Recipe Summary test

Servings:
18
Yield:
1 1/2 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.

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  • Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Tips

(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

210 calories; protein 7.1g; carbohydrates 21.4g; fat 10.9g; cholesterol 77.9mg; sodium 311.8mg. Full Nutrition
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Reviews (4)

Rating: 3 stars
08/27/2009
I thought this recipe would be great but it was just ok. My husband thinks Jiffy mix is better. By the way, this recipe makes 24 standard muffins. Read More
(2)
Rating: 5 stars
10/17/2008
I have used this recipe several times this month and I am always getting compliments on them. 5 stars as is. Read More
(1)