Southern Corn Muffins Recipe

What You Need

1

egg

1/4

cup fat-free milk

1/4

cup TACO BELL® Thick & Chunky Salsa

1

pkg. (8-1/2 oz.) corn muffin mix

1

can (7 oz.) corn, drained

1/2

cup KRAFT 2% Milk Shredded Cheddar Cheese

1/4

cup sliced green onions

Make It

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.

Kraft Kitchens Tips

Substitute

Prepare as directed, using 1 cup thawed frozen corn.

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JodieD1015

posted:1/18/2011

I thought this was great fam did not care for it.

AlabamianAmy

posted:5/10/2010

I loved them, but my husband wasn't so sure.

shaloma

posted:7/7/2009

So easy and so good........will make them again......my family really liked the taste...

a cook

posted:6/4/2009

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!!

hasmom27

posted:5/1/2009

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!

sbw

posted:3/25/2009

Used finely chopped white onion instead of green onions. The muffins tasted great. Had the one left over for breakfast the next day.

a cook

posted:3/1/2009

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.

senicagilmore

posted:1/30/2009

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!

mcasteeyo

posted:10/28/2008

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!

bigredneckgirl79

posted:3/29/2008

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!