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Chili Cheese Corn Muffins

Course: baking, muffins, sides
Author: Adapted From Rachael Ray


  • 2 1/3 cups flour
  • 1 tbsp baking powder
  • pinch of salt
  • 3/4 cup frozen corn thawed
  • 1 can diced mild green chiles drained
  • 1/2 cup Parmesan cheese grated
  • 2 tbsp Parmesan cheese grated
  • 1 cup milk
  • 1/2 cup mayonnaise
  • Pam


  • Preheat oven to 425F.
  • In a large bowl whisk together flour, baking powder and salt.
  • Stir in the corn, chiles and 1/2 cup parmesan cheese.
  • Add in the milk and mayonnaise stirring until combined.
  • Spray muffin pans and spoon the mixture in.
  • Sprinkle with remaining parmesan cheese.
  • If using mini muffin pans bake for approx. 8-10 minutes. If using normal or jumbo muffin pans bake for approx. 20 minutes depending on your oven.