1 (8.25 ounce) can cream style corn
1 ½ cups frozen chopped broccoli, thawed
1 cup shredded cheddar cheese
1/3 cup milk
1 large egg
1/8 teaspoons cayenne pepper
1 (7.5 ounce) package corn muffin mix
In medium mixing bowl, combine corn, broccoli, cheese,
milk, egg and cayenne. Mix with a fork until well combined.
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| You get the "Oh God, what have I done?" moment out of the way pretty early in this recipe. |
Add muffin mix; stir until just combined. Divided among
1 (12 count) greased or paper lined muffin pan.
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| Definitely not what you're used to seeing in muffin cups. |
Bake in a preheated 400F oven 15-20 minutes or until a
knife inserted in center comes out clean.
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| Served with some ready-made cilantro-lime chicken. |
My Rating: 5/5 "I did not in a million years think that these would be this good. But they are! The sweetness of the corn muffin mix brightens the broccoli and cheese flavors, and the texture is wonderfully moist. Give this a shot!"
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