Originally posted 11/30/07
1 pack Jiffy cornbread mix
1 cup of buttermilk
1 egg
1/4 cup of canned green chiles
1/4 cup of canned corn
1/4 cup of sharp cheddar or taco cheddar
Blend first three ingredients
Stir in corn and chile
Scoop in greased muffin tins
Baked at 350 degrees for 15 minutes
For the last five minutes sprinkle cheese on top
Serves 6
3 comments:
I haven't tried it with the buttermilk. I'll have to; it sounds good. Try creamed canned corn. It makes it really moist. But then the buttermilk probably does as well.
I made some for thanksgiving with 1 can creamed corn and 1 can regular corn and sour cream - without the chilis and cheese....I just happened upon this variety. I think I'm going to try it this week and use a can of mexicorn.
The chile and cheese are a must. And that's non-negotiable.
Yes I know it looks like I'm mis-spelling chile (chili). I live in the southwest and it's spelled with an "e" here abouts.
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