Chili Corn Muffins

Name: Chili Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-1/2 dozen.
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

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

Directions

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.

Originally published as Chili Corn Muffins in Country June/July 1995

Reviews

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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
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.