Chile Corn Muffins

Bernadette Jenkins, DHS

  • 1 (15 oz) package corn bread mix
  • 1 (8 3/4 oz) can Del Monte whole kernel family style golden sweet corn, drained
  • 1 cup Cheddar cheese
  • 1 (7 oz) can Del Monte® diced green chiles
  • 1/4 cup milk
  • 2 eggs

Mix together all ingredients until just moistened; do not overmix. In greased muffin pan, fill each cup about 2/3 full with mixture.

Bake at 400°F. for 15 to 20 minutes or until golden brown.

Serve warm.

Makes 18 to 20 muffins.





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