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Mexicorn Muffins

By: Judy Foley

"'I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix,' explains Judy Foley, Ridgeway, Virginia. 'The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long,' she adds."

Rate/Review | Read Reviews (11)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (8.5 ounce) package corn bread/muffin mix
1 egg
1/3 cup milk
3/4 cup salsa
1 (8.75 ounce) can whole kernel corn, drained
1/2 cup shredded Mexican cheese blend or Cheddar cheese
1/2 cup sour cream
3 bacon strips, cooked and crumbled
2 tablespoons chopped seeded jalapeno pepper*

Directions

In a bowl, combine corn bread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Footnotes

Nutritional Analysis: One muffin (prepared with fat-free milk, reduced-fat cheese and reduced-fat sour cream) equals 146 calories, 5 g fat (2 g saturated fat), 29 mg cholesterol, 355 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.