Green Chili Corn Muffins Recipe

4.5 4 3
Green Chili Corn Muffins Recipe
Green Chili Corn Muffins Recipe photo by Taste of Home
Publisher Photo

Green Chili Corn Muffins Recipe

Read Reviews
4.5 4 3
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Green Chili Corn Muffins in Quick Cooking November/December 1999, p31

Nutritional Facts

1 each: 183 calories, 8g fat (3g saturated fat), 38mg cholesterol, 307mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Green Chili Corn Muffins in Quick Cooking November/December 1999, p31

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Reviews forGreen Chili Corn Muffins

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bonito15 User ID: 6959830 264169
Reviewed Apr. 1, 2017

"These are really really good - I did substitute a pepper jack cheese and just a sprinkle of chili powder - huge hit at our house."

MY REVIEW
nursechef User ID: 4715518 70837
Reviewed Oct. 8, 2010

"Loved the sweetness of these. The only thing I'd change next time is adding some fresh jalapenos for a little more kick. The chilies were too bland for my liking with the sweetness of the cake mix. Also I won't sprinkle with cheese next time."

MY REVIEW
D. Licious User ID: 4468404 61108
Reviewed Oct. 1, 2009

"Thanks for this great recipe! The muffins are light and delicious. I put all the cheese in the mix and made a savory topping with cream cheese, honey, hot sauce, buttermilk and some of the chilis. Garnished with small red pepper slices."

MY REVIEW
scrambledwithcheese User ID: 1233902 26929
Reviewed Apr. 17, 2008

"Flavor is okay, but the cheese on top hardens in a few minutes and is gross. I'd rather just make a box of Jiffy cornbread mix than make these again."

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