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Smoky Corn Muffins
SUBMITTED BY:
Marg Ogden
PHOTO BY:
MOLLE888
"Marg Ogden of Palmerton, Pennsylvania jazzes up corn bread mix with salsa, corn, cheese and liquid smoke to create these spicy muffins. The moist morsels are an ideal accompaniment to chili or a Southwestern supper."
RECIPE RATING:
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(5)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 egg
1/2 cup chunky salsa
1/3 cup milk
1 drop liquid smoke flavoring (optional)
1 (8.5 ounce) package corn bread/muffin mix
1 (8.75 ounce) can whole kernel corn, drained
1/2 cup shredded sharp Cheddar cheese
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DIRECTIONS
In bowl, beat egg. Add salsa, milk and liquid smoke; mix well. stir in corn bread mix just until moistened. Fold in corn and cheese. Fill greased muffin cups three-fourths full. Bake at 400 degrees F for 20-23 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
FOOTNOTE
Nutritional Analysis: One muffin (prepared with fat-free milk and reduced-fat cheddar cheese) equals 121 calories, 4 g fat (1 g saturated fat), 26 mg cholesterol, 278 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
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REVIEWS
Reviewed on Jan. 7, 2008 by
Maria
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Maria
Jan. 7, 2008
My husband gave these corn muffins thumbs up and I agree. Between the two of us we ate every one over a couple of days. Pop em in the micro 15 sec and they were great with our taco soup. I opted to leave out the liquid smoke. I used black bean and corn salsa and my husband insisted I put a couple of sliced jalapenos in each of his muffins. Also, I used what I had on hand which was the shredded mexican cheese. Yummy, can't wait to make it again.
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My husband gave these corn muffins thumbs up and I agree. Between the two of us we ate every...
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Reviewed on Nov. 8, 2007 by
Mrs. Chef Esh
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Mrs. Chef Esh
Nov. 8, 2007
I make little mini pop-able muffins out of this recipe, and they go perfect with traditional chili or a white chicken chili, I even make them to serve with my Cajun Jambalaya. I don't usually add in the liquid smoke, but instead use a shredded chipotle pepper cheddar cheese which still gives it that warm smokey peppery flavor! I also use a Mexican corn blend, which has chopped red and green peppers. ...They are best served warm.
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I make little mini pop-able muffins out of this recipe, and they go perfect with traditional...
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Reviewed on Oct. 16, 2007 by THEKCBAILEYS
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THEKCBAILEYS
Oct. 16, 2007
I brought these to a Boss's day luncheon and was terribly embarrassed. They were very strange- in flavor and in texture. Maybe they are best right out of the oven- I don't know. I felt horrible that no one had anything nice to eat with their chili.
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I brought these to a Boss's day luncheon and was terribly embarrassed. They were very...
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Reviewed on Sep. 17, 2007 by
MOLLE888
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MOLLE888
Sep. 17, 2007
These were very good. I stuck to the recipe exactly, using a black bean and corn salsa. I liked the smoky flavor very much. I served these with my boyfriend's homemade chili. I found that 20 minutes was the perfect amount of time. Thanks for the recipe!
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These were very good. I stuck to the recipe exactly, using a black bean and corn salsa. I...
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Reviewed on Feb. 21, 2007 by mark:o)
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mark:o)
Feb. 21, 2007
I tried this recipe and it was VERY GOOD. I didn't have liquid smoke, so I left it out. Otherwise, I made it to recipe. This will be my cornbread recipe from now on! Thanx
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I tried this recipe and it was VERY GOOD. I didn't have liquid smoke, so I left it out....
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