Jalapeno Cheddar Corn Muffins

Looking for the perfect bread to go with your soup or chili?  Look no further!  These muffins are quick, a little spicy, and very cheesy!  One thing you won't find in this recipe is the usual butter or oil.  Cream style corn is used instead.  Reduced fat cheddar cuts down on the calorie count as well.  Give these a try - they ARE as good as they look!

Jalapeno Cheddar Corn Muffins

2 cups corn meal mix

8.5 oz can cream style corn

4.5 oz can chopped green chilies

1 jalapeno pepper

1 cup extra sharp cheddar, freshly shredded (reduced fat, if desired)

1 egg

Preheat oven to 400.  Spray muffin pan with non-stick cooking spray.  Shred cheddar and dice jalapeno.  Remove seeds from pepper if you prefer a mild flavor, and leave them in if you're feeling spicy (yes, I have a pink knife... and it is awesome).

In a large bowl, combine corn, chilies, and egg.  

Stir in cheese and jalapeno.

Pour corn meal mix into second large bowl.  Add the wet ingredients to the corn meal.  Stir gently until just combined; over mixing will cause muffins to be tough.

Fill muffin pan.

Bake 20 minutes.  Allow to cool for 5 minutes.  These are great served with soup or chili.  

Enjoy!