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