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Sweet Cheese and Chile Corn Muffins

Prep Time:5 min
Cook Time:18 min
Yield:12 muffins


  • Crisco® Original No-Stick Cooking Spray
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 cup sour cream
  • 2 (7 oz.) packages Martha White® Sweet Yellow Cornbread & Muffin Mix
  • 1 (4 oz.) can chopped green chiles, undrained
  • 1 cup shredded Mexican Blend cheese
  • 2 tablespoons chopped pickled jalapeno peppers, optional


  1. 1.
    Heat oven to 400º F. Spray 12 muffin cups with no-stick cooking spray.

  2. 2.
    Combine eggs, milk, sour cream and cornbread mix in large bowl; stir until smooth. Stir in green chiles, cheese and jalapeno peppers. Fill prepared muffin cups about 3/4 full.

  3. 3.
    Bake 15 to 18 minutes or until golden brown.


Serving Size (1/12 1 muffin), Calories 210 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 540mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 4g), Protein 6g; Percent Daily Value*: Vitamin A 0%, Vitamin C 4%, Calcium 10%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Sweet Cheese and Chile Corn Muffins 5 5 1 1
Moist and delicious This recipe was easy to follow, and the muffins were moist and delicious. I served these with chili.....HUGE hit. January 29, 2013
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Sweet Cheese and Chile Corn Muffins

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