15 to 20 minutes
1 (6 oz.) package yellow cornbread mix
1/2 teaspoon coarse ground black pepper
1/4 teaspoon garlic powder
1 (8 1/2 oz.) can cream style corn
1 (4 1/2 oz.) can chopped green chiles
1 egg, lightly beaten
* non-stick cooking spray
Heat oven to 425 degrees F.
Spray a muffin tin or 9-inch baking pan with non-stick cooking spray.
Combine cornbread mix, pepper and garlic powder. Stir in corn, chiles and lightly beaten egg; mix thoroughly.
Pour batter into muffin tin or baking pan and bake 15 to 20 minutes until muffins spring back when touched lightly in the center.
No Nutritional Information Available
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