Prep: 15 Mins Cook: 14 Mins


Great recipe for a spicy twist on your traditional honey cornbread muffin.


Chile Corn Muffins


Canola oil cooking spray
1 box (14.5 oz) fat-free honey cornbread mix
1 1/4 cups buttermilk
1 can (11 oz) Mexicorn, drained
1 can (4 oz) ORTEGA Fire Roasted Diced Green Chiles, drained
1 packet (1.25 oz) ORTEGA Reduced Sodium Fajita Seasoning Mix


Preheat oven to 400 degrees F. Coat 36 1 1/2-inch mini-muffin cups* with cooking spray; set aside.
In a medium bowl, stir together cornbread mix, buttermilk, Mexicorn, green chiles, and reduced sodium
fajita seasoning until combined. Spoon batter into mini-muffin cups, filling to the rim.Bake muffins in
preheated oven for 14 to 16 minutes or until golden brown. Cool muffins in muffin cups on a wire rack
for 5 minutes. Remove from muffin cups. Serve warm. NOTE: To make standard-size muffins, lightly
coat 18-20 2 1/2-inch muffin cups with cooking spray. Spoon batter into muffin cups, filling two-thirds
full. Bake in preheated oven for 16 to 18 minutes.
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