Anything that can be baked seems to be more appealing when you bake it in muffin tins! Case in point? This tasty Southwest-style cornbread.
What You Need
Original recipe yields 8 servings
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup hot water
1 can (8 oz.) corn, drained
1 egg, beaten
2 Tbsp. chopped black olives
2 Tbsp. TACO BELL® Thick & Chunky Salsa
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Let's Make It
Heat oven to 400°F.
Mix all ingredients just until blended; spoon into 8 muffin pan cups sprayed with cooking spray.
Bake 25 min. or until golden brown. Cool 5 min.
Run knife around edges of cups to loosen biscuits before removing from pan. Serve warm.
Line muffin cups with paper liners, then spray lightly with cooking spray before filling as directed.
Prepare recipe as directed, substituting an 8-inch square pan sprayed with cooking spray for the muffin cups.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 biscuit each
* 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.