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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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1-1/2 dozen


  • 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.
Nutrition Facts
1 each: 198 calories, 10g fat (2g saturated fat), 26mg cholesterol, 352mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 4g protein.

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Average Rating:
  • bakesalittle
    Jan 13, 2018

    Tried this recipe out this morning and glad I did. These are delicious. Fairly easy to make. I used King Arthur Whole Wheat Flour and they turned out great. I can see these being good even at breakfast but mainly made them to accompany chili. This recipe is a keeper.

  • bonito15
    Apr 1, 2017

    My family loves these - I did cut back a bit on the sugar - trying to use less - and they were just perfect

  • luigimon
    Sep 2, 2013

    No comment left

  • nelda h. till
    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.

  • hollyce24
    Feb 4, 2010

    No comment left

  • wendytiee
    Jan 24, 2007

    No comment left