CHEESY CHILE MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
- Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
- Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.
CHEESY CHILI-CORNBREAD MUFFINS RECIPE
Discover a new take on cornbread, our Cheesy Chili-Cornbread Muffins Recipe. This cornbread muffins recipe is simple to make thanks to corn muffin mix.
Provided by My Food and Family
Categories Home
Time 28m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles.
- Spoon into 8 greased or paper-lined muffin cups.
- Bake 16 to 18 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
GREEN CHILE CORN MUFFINS
Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!
Provided by JenniferCooks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until golden brown and set, 25 to 30 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
CHILI-CHEESE CORN MUFFINS
Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cornbread mix, egg and milk just until blended. Stir in cheese and chiles. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 369mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
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- Combine flour, cornmeal, sugar, baking powder, chili powder and salt in bowl. Add milk, melted butter and egg; stir until ingredients are moistened. Add cheese and chiles; stir until just combined.
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- Mix together the corn muffin mix, milk, egg, vegetable oil, onion and garlic powder until fully moistened
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- Spray a 12-cup muffin tin with cooking spray and place it in the oven while you prepare the batter.
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- Combine all ingredients in a medium bowl and mix with a spoon until just combined. Divide batter into 12 well greased muffin tins. Bake 25-30 minutes or until golden brown and set.
CHILI CHEESE CORNBREAD - BUDGET BYTES
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- Preheat your oven to 400 degrees. Take one cup of frozen corn kernels out of the freezer and allow them to begin thawing.
- Empty the contents of two boxes of cornbread mix into a large bowl. Thoroughly mix 3 Tbsp of chili powder into the dry mix.
- Mix the eggs, milk and corn kernels into the dry cornbread mix. Do not over stir, just mix until the ingredients are combined. Let the mixture sit for 4-5 minutes.
- Pour the mix into a large glass casserole or muffin tin (both coated with non-stick spray). Sprinkle one cup of shredded cheese on top and bake for 20-25 minutes. The chili powder will make the muffins/bread appear much more brown on top than usual so use a toothpick to test the doneness (a toothpick inserted in the middle should come out clean, not with raw goo on it).
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