Categories: Sidedish
Ingredients
- 3 pkgs Jiffy Corn Bread Mix (enough to make 18)
- 2 large eggs, beaten
- 14.15 ounces can of creamed corn
- 10 3/4-ounce can of condensed cheddar cheese soup
- one 4-ounce net weight can of diced green chilies
- 8 ounces shredded cheese to sprinkle on top of your muffins before baking
Directions
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Preheat oven to 375°F, rack in the middle position.
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Prepare your muffin pans by spraying the inside of the cups with Pam or another nonstick cooking spray, or lining them with double cupcake papers. You will need 2 regular-size muffin (cupcake) pans with 12 cups in each, or 2 jumbo muffin pans with 6 cups in each.
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Pour the dry muffin mix into a large mixing bowl.
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Add the beaten eggs, but let them sit on top of the muffin mix.
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Add the creamed corn on top of the eggs, but again, don’t mix it in.
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Add the condensed cheddar cheese soup on top of the creamed corn. Don’t mix quite yet.
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Drain the corn of diced green chilies and put them on top of the cheese soup.
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Mix all the ingredients together. Continue to stir until everything is thoroughly incorporated.
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Using a large spoon, fill the muffin cups three-quarters full.
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Once your batter is in the muffin cups, sprinkle the tops of the cups with shredded cheese. This will melt and turn golden as you bake your Cheesy Chili Corn Muffins.
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Bake the muffins at 375°F for 25 to 30 minutes if your’e using the regular-size muffin pans, and 30 to 35 minutes if you’re using the jumbo muffin pans.
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When the time is up for the size of the muffins you made, test your muffins with a cake tester, long toothpick, or thin wooden skewer by plunging it into the center of a muffin. If it comes out clean with no muffin batter clinging to it, your muffins are done. If it still has sticky batter on the tester, toothpick, or skewer, return your pans to the oven for additional 5-minute increments until they test done.
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Remove your muffins from the oven and let them cool in the muffin pans on wire racks or on cold stove burners for at least 10 minutes. Then turn the muffins out of the pans and cool them right side up on wire racks until they feel warm, not hot. Then line a basket with a napkin and place them inside to serve them.
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Serve your muffins with plenty of soft butter. They’re delicious!