| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 12 muffins |
Ingredients
- 2 (8 1/2-ounce) boxes corn muffin mix
- 1 cup milk
- 2 eggs, beaten
- 1 (8 3/4-ounce) can corn kernels, drained
- 1 canned chipotle pepper in adobo sauce, minced
- 1/2 cup grated Monterey jack
Instructions
- Preheat oven to 375 degrees F.
- In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn’t nonstick, spray with cooking spray).
- Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
- Cool for 10 minutes in the pan, then remove and serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 239 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 34 mg |
| Sodium | 570 mg |
Reviews
This is a great receipe, however, DO NOT add the whole can of chipotle peppers in adobo sauce, it is a typo error. On the TV program he only used 1 pepper. Next time I will add 2 peppers to make it a little spicier. Also, I add a cup of cheese. They are yummy!!!
Just made this recipe for the first time and loved it. I used mexicorn which I did not drain. I used two of the peppers in adobe sauce and it was right. I will make this again soon! It was a big hit.
made them many times. First time put too much adobo chili in and too hot. Now as I make them more we add a lillte more as we like them a little spicier. Super fast and easy. Made it with the soup to give as gifts because it is fast and easy to make
I made the recipe exactly as specified. For the chipotle pepper, I used one 4-inch pepper in adobe sauce, seeds and all. The next time I make this, I will use two peppers and add honey for sweetness. I will also mix the peppers with the corn first, to ensure even distribution before adding to the batter. This recipe takes all of 5 minutes to mix and pop in the oven. Many thanks!
This soup is delicious! I changed a few things. First, I added a splash of dry white wine along with the onions to pick up the bits of bacon that were fixed on the bottom of the stock pan. Second, I forgot the lime juice, which was just fine. Third, I didn’t have fresh cilantro, so I used dried. I did add sour cream and some shredded extra sharp cheddar cheese to each bowl before serving, which I think was necessary – it was not as good without those ingredients. My husband and son loved it, and so did I!
These were good and easy. I was suprised they were so spicy.
Dave Lieberman’s recipes are usually right on the money…but I was disappointed with this one. I think the other reviewer was right in saying the recipe calls for ONE canned chipotle pepper vs. one CAN of chipotle peppers. That’s my mistake although I don’t think its possible to buy just ONE pepper..so the recipe reads as though its one CAN. The adobo sauce totally overpowered the flavor of the muffins. Anyway, I’m sure this really is a good recipe, afterall it is Dave Lieberman. I just think that next time I’ll try salsa instead of the peppers.
My husband and I enjoyed this cornbread recipe with a spicy chicken tortilla soup. Both of us enjoyed the cornbread the best! It was very easy to make, had just the right amount of spice and very moist.
I just love this recipe, its so good and moist. I always do it for family gatherings and they love it. Quick, simple, and easy
quick and simple delicioso