Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

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
Ingredient Checklist

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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