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.
- 2-1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 5 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1 teaspoon chili powder
- 2 eggs
- 1-1/2 cups milk
- 2/3 cup canola oil
- 1/2 cup finely chopped onion
- 1 can (4 ounces) chopped green chilies, drained
- 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. Yield: about 1-1/2 dozen.
Originally published as Chili Corn Muffins in Country June/July 1995, p49
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Reviewed Feb. 21, 2013
"Sooo good!!! My husband thought they were great, also. Went so well with the Green Bean, Potato Bake that we had tonight. We see why both of these were contest winners."