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Mexican Style Cornbread Muffins

Mexican Style Cornbread Muffins
2 teaspoon Robust Olive Oil; use this in oiling your muffin pans. (I oil my muffin cup pans for each batch of muffins).
Put Into Large Mixing Bowl: 4 eggs, 2 cups milk, 1/2 cup olive oil, 3 cups Martha White Self Rising Enriched Yellow Corn Meal Mix, 2 cups Heart Health Bisquick, 1/4 Cup Sugar, 1/4 Cup Raw Honey, 1 Cup Shredded Cheddar Cheese, 1 Cup Fiesta Blend Shredded Cheese, about 1/2 Cup Fresh Chile Papa's Salsa.
Stir everything together, fill muffin cups about 3/4 full and bake at 350°F for about 10 minutes, or until done.
(Check periodically while baking the muffins making sure not to burn them). 
Recipe by Rhonda Smith from Fresh Chile Cookin'! group on Facebook. 
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience.


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