Smoky Corn Muffins Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1 egg
  • 1/2 cup chunky salsa
  • 1/3 cup milk
  • 1 drop Liquid Smoke, optional
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup shredded sharp cheddar cheese

Nutritional Facts

1 each: 121 calories, 4g fat (1g saturated fat), 26mg cholesterol, 308mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In bowl, beat egg. Add salsa, milk and liquid smoke; mix well. stir in corn bread mix just until moistened. Fold in corn and cheese. Fill greased muffin cups three-fourths full. Bake at 400° for 20-23 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Smoky Corn Muffins in Quick Cooking July/August 2002, p62

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acooley User ID: 245858 135062
Reviewed Dec. 6, 2013

"These were quick to stir up and tasted good. Due to the cheese in the mix, they stick to the muffin wrappers somewhat so you're sort of left with a small muffin...unless you're willing to scrape the paper muffin liner with a knife or your teeth or...I don't know what else you could use. lol All-in-all these were what I hoped for- quick, flavorful, and really easy to stir up."

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