JALAPENO-CHEDDAR CORN MUFFINS
2 (6-ounce) package Mexican or regular cornbread mix(the
kind you just add water to)
1 1/3 cup milk
1 fresh jalapeno, seeded and chopped or a small can jalapeno
1 (7-ounce) can Mexicorn
1 cup sharp cheddar cheese
1 tablespoon vegetable oil
2 tablespoon sugar
Mix well and spoon into a well-greased 24-count mini muffin
tin or black skillet. Bake at 375 for
15 minutes or until browned.
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