I first tasted these Green Chili Corn Muffins, or something similar to them, when I went to Disneyland a couple of weeks ago. We got lunch in New Orleans Square, and I was a little skeptical when with my meal came these corn muffins that had jalapenos in them. I do not like super spicy food so I was a little bummed. However, when I tried the muffins I was pleasantly surprised at how delicious they were. I thought they were so good that I decided to make some of my own but to use green chilies instead, since they are a little less spicy.
These turned out delicious and were the perfect compliment to the enchilada soup I had made. Sometimes it pays to be a little brave and try new flavors. Of course if you love super spicy, then go for the jalapenos instead of the green chilies. You will make your taste buds happy either way.
- 1 8-1/2 package of corn bread mix
- 1 9 oz. yellow cake mix
- 2 eggs
- ½ cup milk
- ⅓ cup water
- 2 Tbs. vegetable oil
- 1 4 oz. can chopped green chilies, drained
- 1 cup shredded cheddar cheese
- Preheat oven 350 degrees.
- Line a muffin pan with cup cake liners, or spray the pan with veg. spray if not using liners.
- In a bowl, combine the cake mix and corn bread mix together.
- Add the milk, water, oil and eggs and mix until just blended.
- Stir in the green chilies and cheddar cheese.
- Fill the muffins liners ⅔ full.
- Cook for 20 minutes or until a toothpick comes out clean.