Print Options

Back to Green Chili Corn Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Green Chili Corn Muffins

 Green Chili Corn Muffins
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
16 ServingsPrep: 15 min. Bake: 20 min.


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 package (9 ounces) yellow cake mix
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/3 cup water
  • 2 tablespoons canola oil
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese, divided


  • In a large bowl, combine corn bread and cake mixes. In another bowl,
  • combine the eggs, milk, water and oil. Stir into the dry ingredients
  • just until moistened. Add chilies and 3/4 cup cheese.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 350° for 20-22 minutes or until a toothpick inserted near the
  • center comes out clean. Immediately sprinkle with remaining cheese.
  • Cool for 5 minutes before removing from pans to wire racks. Serve
  • warm. Yield: 16 servings.
Nutritional Facts: 1 serving (1 each) equals 183 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 307 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.