Monterrey Corn Muffins
This is a nice twist to sweet creamed corn bread incorporating roasted green chiles and cheddar jack cheese. Crunchy on the outside and moist on the inside...
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1/2 cup milk
- 1/2 cup sour cream
- 3/4 cup cornmeal
- 1/3 cup sugar
- 1 cup flour
- 3 tsp baking powder
- 1/2 tsp coarse salt
- 1 cup shredded cheese i use finely shredded cheddar jack
- 1 can (14.75 oz) creamed style corn
- 1/2 can (4oz) chopped green chiles
- 2 tbl melted butter
- Carbohydrate 26.7145967076688 g
- Cholesterol 51.0658333184756 mg
- Fat 13.011557079396 g
- Fiber 1.35950003560077 g
- Protein 5.91192291889293 g
- Saturated Fat 7.6100987883889 g
- Serving Size 1 1 Serving (91g)
- Sodium 312.714666444372 mg
- Sugar 25.3550966720681 g
- Trans Fat 1.11568795823371 g
- Calories 245 calories
Pre heat oven to 425 deg Combine 1st 6 ingredients Combine 2nd 6 ingredients Mix in medium bowl with spoon until well combined Spray muffin pan with oil Pour into muffin pan. It should fill a standard 12 hole muffin pan Bake for 35 minutes or until well brown on top.
