Cheesy Chili Corn Muffins

By MarieR

NOTE: These muffins are very dense-make them smaller is better?- - Instead of making 18 muffins-try making 24 slightly smaller muffins)

Joanne Flute March 2016, "Wedding Cake Murder" page 72

Ingredients

• Yield 18 muffins-makes more
• 3 8.5-ouncers packages corn muffin mix (Jiffy)
• 2 eggs, large, beaten slightly
• 1 14.15-ounce cream corn
• 1 10&3/4-ounces condensed cheddar cheese soup
• 1 4-ounce can dices green chilies, drained (8-oz. better)
• 8 ounces shredded Four Cheese, Mexican cheese or your choice

Details

Servings 18
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 375F. Degrees

Spray inside and sides of the muffin cups with Pam.

Pour all the corn muffin mix into a large mixing bowl.
Add the beaten eggs, but let them set on top of the muffin mix.
Add the corn on the top of the eggs, don't mix.
Add the condensed cheddar cheese soup on top on the corn, don't mix.
Add the drained, diced chilies on top of the cheddar soup mix.
Mix all the ingredients together. Continue to stir until everything is thoroughly incorporated.
Using a large spoon, fill the muffin cups 3/4 full.
Sprinkle the top of the muffins with the shredded cheese.
Bake 23-30 minutes at 375 degrees or until a skewer inserted in middle of a muffin comes out clean.
Remove from the over and let cool in pan for 10 minutes.
Serve with soft butter.