Tuesday’s Taste Tempters 6.15.10
Posted: Tuesday, June 15, 2010 8:01 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at firstname.lastname@example.org.
Today’s recipes have been submitted by Martha White Kitchens.
Cheesy Chile Corn Muffins
Crisco® Original No-Stick Cooking Spray
2 large eggs
1 cup milk
1/4 cup butter, melted
2 (7 ounce) packages Martha White Sweet Yellow Cornbread and Muffin Mix
1 cup fresh or frozen corn kernels (if frozen, thawed)
1/4 cup sliced green onion
1 (4 ounces) can chopped green chiles
2 to 4 tablespoons chopped pickled jalapeno chiles
1 cup (4 ounces) coarsely shredded Cheddar cheese
1/2 cup grated Parmesan cheese + 2 tablespoons for topping
Heat oven to 400 degrees. Spray 18 standard (three-inch) muffin cups or 48 miniature (two-inch) muffin cups with no-stick cooking spray. Beat eggs in large bowl. Stir in milk, butter and cornbread mix until smooth. Add corn, onion, green chiles, jalapenos, Cheddar cheese and one-half cup Parmesan cheese. Stir until blended.
Fill muffin cups three-fourths full. Sprinkle batter with remaining Parmesan cheese. Bake 17 to 20 minutes for standard muffins or 10 to 12 minutes for miniature muffins or until golden brown. Cool in pan five minutes. Serve warm or at room temperature.
Makes 18 standard or 48 miniature muffins
Published in The Messenger 6.15.10