Cheddar cheese and chopped green chiles make these corn muffins irresistible. But if you really like it hot, use jalapeño peppers instead of the chiles.
cost per recipe: $3.02
The price is determined by the national average.
Crisco® no-stick vegetable cooking spray
cup all-purpose flour
cup yellow cornmeal
teaspoons baking powder
cup Crisco® corn oil
can (4 ounces) chopped green chili pepper, drained or 2 fresh jalape o peppers, seeded and finely chopped
cup shredded yellow Cheddar cheese
Heat the oven to 400ºF. Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray.
Stir the flour, cornmeal, sugar, baking powder and salt in a large bowl. Beat the buttermilk, oil, eggs and chiles in a medium bowl with a fork or whisk. Add the buttermilk mixture to the flour mixture and stir just until combined. Stir in the cheese. Spoon the batter into the muffin-pan cups.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on a wire rack.