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Chili Corn Muffins

 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.
18 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 198 calories, 10 g fat (2 g saturated fat), 26 mg cholesterol, 352 mg sodium,

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Chili Corn Muffins (continued)

Nutritional Facts: 24 g carbohydrate, 1 g fiber, 4 g protein.