Smoky Corn Muffins
Marg Ogden of Palmerton, Pennsylvania jazzes up cornbread 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.
Ingredients
- 1 large egg
- 1/2 cup chunky salsa
- 1/3 cup milk
- 1 drop Liquid Smoke, optional
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1/2 cup shredded sharp cheddar cheese
Reviews
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.