Chile Cheese Corn Muffins

A friend made these the other day and they were fabulous. A fun twist on classic corn muffins. MORE + LESS -

TBSP Geoff

May 7, 2015

2 1/3

cups flour

tablespoons baking powder

teaspoon salt

1/2

teaspoon cayenne pepper

3/4

cup frozen corn, thawed

can (4 ounces) diced green chiles, drained

1/2

cup grated parmesan cheese

cup milk

1/2

cup mayonnaise

tablespoon grated parmesan cheese

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1

Preheat oven to 425° F. In large bowl, combine flour, baking powder, salt and cayenne pepper.
2

Add corn, chiles and 1/2 cup parmesan cheese. Stir in milk and mayonnaise.
3

Spoon batter into nonstick, 6-cup jumbo muffin pan. Bake for 15 minutes, then sprinkle with remaining 1 tablespoon of parmesan cheese. Bake until golden-brown, about 10 more minutes.