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Cheesy Santa Fe Corn Muffins


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.

serves 12 muffins


cost per recipe: $3.02

The price is determined by the national average.

  • Crisco® no-stick vegetable cooking spray

  • 1

    cup all-purpose flour

  • 1

    cup yellow cornmeal

  • 2

    tablespoons sugar

  • 2 1/2

    teaspoons baking powder

  • 3/4

    teaspoon salt

  • 1

    cup buttermilk

  • 1/2

    cup Crisco® corn oil

  • 2

    egg, beaten

  • 1

    can (4 ounces) chopped green chili pepper, drained or 2 fresh jalape o peppers, seeded and finely chopped

  • 3/4

    cup shredded yellow Cheddar cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 400ºF. Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray.

Step 2

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.

Step 3

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.

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Ratings & Reviews

  • Granny57

    September 30, 2014

    Big hit!!!

    These muffins were quick and easy to make. They are also good with some minced onion in them. They were a big hit with my family!! Leftover muffins were fantastic heated up for breakfast with eggs!!! Great with chili or soups!!! Will definitely make them again and again!!

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