These muffins are for standard muffin pans. If you use the smaller mini muffin pans, be sure to adjust the baking time.
- 8 1/2 ounces cornbread mix
- 1/4 cup cheddar cheese (shredded)
- 1/4 cup corn (with peppers, canned, drained)
- 1 tablespoon green chiles (canned, chopped, optional)
- Prepare corn muffins according to package directions. Stir in the cheese, corn and chilies, if desired. Bake in muffin tin or baking pan as directed.