I really love cornbread, but find the dry, gritty texture a bit distasteful. We recently had a chili cook off at our church and my daughter-in-law brought the most delicious corn muffins! They were so moist and flavorful. I made white chili tonight and was just itching to whip up a batch of these muffins to go with it! Soooo yummy!
CREAMY CORN MUFFINS
1 box Jiffy Corn Muffin Mix
1/3 cup milk
1/4 cup sour cream
1 cup shredded cheddar, OR pepper jack (your choice)
1/2 of a 4 oz can of chopped green chiles OR 1/4 cup of canned sliced jalapeno, drained (your choice)
*The Pepperjack cheese and the jalapenos would give the muffins a bit more "kick." So if you like heat - go for it!
Preheat oven to 375. Spray a muffin tin with cooking spray. Mix all ingredients together in bowl. Fill muffin cups 1/2 way and bake for 15 minutes or until they spring back when lightly touched with finger. Let cool for 5 minutes. Loosen edges with butter knife to pop out of muffin tin.
Yield: 8 muffins