Sausage and Jalapeño Corn Cake Muffins
These Sausage and Jalapeño Corn Cake Muffins are packed with flavor and make a great side dish or snack.
12
10 minutes
20 minutes
30 minutes
Ingredients
- 2 packets CHI-CHI’S® Corn Cake Mix
- 1 cup flour
- 1 1/2 teaspoons baking soda
- 1/2 cup butter, melted
- 1/2 cup milk
- 2 eggs
- 14-ounces canned creamed corn
- 1 1/2 cups cooked, crumbled sausage
- 1 1/2 cups shredded cheddar cheese
- 2-4 ounces canned diced jalapeños
SERVE
- Soft butter
Directions
- In large bowl combine CHI-CHI’S® Corn Cake Mix, flour and baking soda. Set aside.
- In medium bowl whisk together butter, milk and eggs. Add creamed corn.
- Add wet ingredients to dry ingredients and stir to combine. Do not over mix.
- Fold in sausage, cheese and jalapeños.
- Scoop into greased muffin pan. Fill to top, do not pat down.
- Bake at 400° for 17-20 minutes, or until toothpick comes out clean.
- Let set 5-10 minutes in pan before removing.
- Serve with soft butter.