Chile Cheese Corn Muffins

Name: Chile Cheese Corn Muffins
Prep time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 1/3 cups flour; 2 tablespoons baking powder; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 3/4 cup frozen corn, thawed; 1 can (4 ounces) diced green chiles, drained; 1/2 cup grated parmesan cheese; 1 cup milk; 1/2 cup mayonnaise; 1 tablespoon grated parmesan cheese

2 Ratings

0 Comments

Prep 15 min
Total 40 min
Servings 6

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

By TBSP Geoff

Updated May 7, 2015

Ingredients

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

Steps

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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.