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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg |
1/3 cup milk |
3/4 cup salsa |
1 can (8-3/4 ounces) 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:
1. 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.
2. Bake at 400° 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. Yield: 1 dozen.
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