Spicy Cheesy Corn Muffins Recipe

Name: Spicy Cheesy Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Self-Rising Flour; 1 teaspoon Salt; 1/2 cups Yellow Cornmeal; 1 whole Egg; 1 Tablespoon Melted Butter; 1/3 cups Sour Cream; 1/2 cups Milk; 1/2 cups Shredded Cheddar Cheese; 1 can Green Chilies (4 Oz); 1/3 cups Corn (fresh Or Thawed And Drained)

Servings: persons

1/2 cups Self-Rising Flour
1 teaspoon Salt
1/2 cups Yellow Cornmeal
1 whole Egg
1 Tablespoon Melted Butter
1/3 cups Sour Cream
1/2 cups Milk
1/2 cups Shredded Cheddar Cheese
1 can Green Chilies (4 Oz)
1/3 cups Corn (fresh Or Thawed And Drained)

1
Preheat oven to 425 degrees F.
2
In a mixing bowl, combine flour, salt, and cornmeal. Make a well in the center of the flour mixture and add the egg.
3
Next, add the butter, sour cream, and milk. Combine well. Then stir in the cheese, chilies, and corn, until creamy.
4
Spoon the mixture into greased or lined muffin tins (recipe makes 12 standard size muffins). Bake at 425 for 10 to 12 minutes.
5
Serve piping hot with a side of pickled jalapenos and butter, or whatever you like to eat with your cornbread.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Self-Rising Flour, 1 teaspoon Salt, 1/2 cups Yellow Cornmeal, 1 whole Egg, and more.

Yes, Spicy Cheesy Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spicy Cheesy Corn Muffins

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