Both sweet and spicy, these corn muffins are a great accompaniment to chili.
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1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons chili powder
1/2 teaspoon salt
1 cup milk
1/4 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg
1 cup shredded sharp Cheddar cheese
1 (4-ounce) can chopped green chiles
Heat oven to 400°F. Grease 12 muffin pan cups or line with paper baking cups; set aside.
Combine flour, cornmeal, sugar, baking powder, chili powder and salt in bowl. Add milk, melted butter and egg; stir until ingredients are moistened. Add cheese and chiles; stir until just combined.
Spoon batter evenly into prepared muffin cups. Bake 15-20 minutes or until toothpick inserted into center comes out clean and muffins are golden brown.
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Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.