Jalapeño Corn Muffins

Jalapeño Corn Muffins
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Yield: 5 dozen mini muffins

Vegetable cooking spray

3 large eggs, beaten

1 can (15 ounces) cream style corn

1/4 cup butter

1 cup chopped onion

1 cup milk

2 cups self-rising yellow corn meal mix

1 cup self-rising flour

2 cups shredded sharp Cheddar cheese

1 can (4 ounces) diced green chilies

2 tablespoons seeded chopped fresh jalapeno pepper

Preheat oven to 400 F. Spray mini muffin tins with vegetable cooking spray; set aside. Combine eggs and corn in large bowl. Microwave butter and onion in small microwavable bowl on HIGH 1 to 2 minutes or until onion is crisp-tender. Stir into egg mixture. Add milk, corn meal, flour, cheese, chilies and jalapeno pepper; stir until well blended. Fill prepared muffin tins to the top.

Bake 15 to 18 minutes or until lightly browned. Let stand 5 minutes before removing from pans.

Continue baking remaining batter. Serve warm.