Marg Ogden of Palmerton, Pennsylvania jazzes up corn bread mix with salsa, corn, cheese and liquid smoke to create these spicy muffins. The moist morsels are an ideal accompaniment to chili or a Southwestern supper.
I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious corn bread and it was a big hit.
-Sandy Gaulitz, Spring, Texas
"Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf," promises Lola Gangwer of Burgoon, Ohio. "For a milder chili taste, use green chilies in place of the jalapenos."
I love cooking with green chilies because they add so much flavor to ordinary dishes. Once while making a pot of chili, I had some green chilies left over and mixed them into my biscuit dough, creating this recipe. The fresh-from-the-oven treats are a wonderful accompaniment to soup or chili.
-Angie Trolz, Jackson, Michigan
"I always serve this tasty taco-seasoned bread with chili or cream soups," remarks Bobbie Hruska of Montgomery, Minnesota. "With its slightly chewy crust and wonderful texture inside, I'm sure you'll love it, too."
While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup.
-Melissa Cook, Chico, California