Mexicorn Muffins Recipe
- 1 (8.5 ounce) package corn bread/muffin mix
- 1 egg
- 1/3 cup milk
- 3/4 cup salsa
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/2 cup shredded Mexican cheese blend or Cheddar cheese
- 1/2 cup sour cream
- 3 bacon strips, cooked and crumbled
- 2 tablespoons chopped seeded jalapeno pepper
- In a bowl, combine corn bread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
