Cheesy Santa Fe Corn Muffins

Campbell's Cheesy Santa Fe Corn Muffins Recipe

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.

At a glance

Prep

15 min.

Total

50 min.

Serves

12

Bake: 15 min.

Cool: 20 min.

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

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 eggs, beaten
1 can (4 ounces) chopped green chiles, drained or 2 fresh jalapeño peppers, seeded and finely chopped
3/4 cup shredded Cheddar cheese

How to Make It

  • 1

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

  • 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.

  • 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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26936

Your Recently Viewed Recipes