Comida Kraft
Recipe Box

Southern Corn Muffins

Southern Corn Muffins is rated 3.8636363636363638 out of 5 by 22.
Prep Time
10
min.
Total Time
30
min.
Servings

6 servings, one muffin each

Some Southern bakers can tell when cornbread is done just by listening to it. If you're not at that level yet, try these foolproof muffins with salsa and melty Cheddar cheese.

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What You Need

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Make It

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  • Preheat oven to 400°F. Beat egg, milk and salsa in medium bowl with wire whisk until well blended. Add remaining ingredients; stir just until moistened.
  • Spoon evenly into six paper-lined or greased medium muffin cups.
  • Bake 20 min. or until golden brown. Remove muffins from pan to wire rack. Cool slightly.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Substitute

Prepare as directed, using 1 cup thawed frozen corn.

Servings

  • 6 servings, one muffin each

Healthy Living

  • Generally Nutritious

Diet Exchange

  • 2-1/2 Starch
  • 1 Fat

Nutrition Bonus

These tasty corn muffins, made with better-for-you products, can be part of a healthful eating plan.

Nutritional Information

Serving Size 6 servings, one muffin each
AMOUNT PER SERVING
Calories 230
Total fat 8g
Saturated fat 2.5g
Cholesterol 40mg
Sodium 490mg
Carbohydrate 35g
Dietary fiber 3g
Sugars 4g
Protein 7g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I loved these muffins,they were so good. I loved these muffins,they were so good. I did goof up though, I forgot to add in the cheese, but they still tasted great. It will just give me an excuse to make them again. I served it along with cheesy shepards pie. Yum.
Date published: 2006-11-17
Rated 4 out of 5 by from I made these with the Fiesta Chicken soup-they complimented each other very well. I made these with the Fiesta Chicken soup-they complimented each other very well. I substitued cream corn for the canned corn, so they were extra moist! The perfect combination of sweet and spicy!
Date published: 2008-10-28
Rated 2 out of 5 by from I would probably use half the amount of corn in this recipe. I would probably use half the amount of corn in this recipe. I did not care for the amount of texture all of the corn added. As well, the taste of corn was overpowering for my taste.
Date published: 2009-03-02
Rated 5 out of 5 by from I made these for my girls receipe night out. I made these for my girls receipe night out. Everyone loved them. Not one was left. They are soooo quick and easy. My picky 9yr old even loved them. Will definately make again!
Date published: 2008-02-23
Rated 5 out of 5 by from Since trying this recipe I will never make anyother type of corn muffins. Since trying this recipe I will never make anyother type of corn muffins. I have made for family dinners and also taken to many covered dish functions. Excellent!!
Date published: 2009-06-04
Rated 4 out of 5 by from made this recipe according to directions but made mini muffins and adjusted the baking time. made this recipe according to directions but made mini muffins and adjusted the baking time. they were a hit at our mexican theme party. everyone loved them!
Date published: 2009-05-01
Rated 4 out of 5 by from These were very tasteful and fulfulling muffins. These were very tasteful and fulfulling muffins. My 3-year son ate 2! I served them with the chicken chili recipe. Huge hit for the family!
Date published: 2009-01-30
Rated 5 out of 5 by from Used finely chopped white onion instead of green onions. Used finely chopped white onion instead of green onions. The muffins tasted great. Had the one left over for breakfast the next day.
Date published: 2009-03-25
  • 2016-09-28T10:38CST
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