In addition to chili, I also made these cornbread scallion muffins, because what goes better with chili than cornbread? Well maybe cheese…
Anyway, back to these muffins. These are simple, delicious corny-corn muffins. It’s a great addition to the chili and the scallions add a nice subtle onion flavor and some fresh green.
- 2 boxes Jiffy cornbread mix
- 2 eggs
- 2/3 cup skim milk
- 1/2 tsp salt
- 1 can corn, drained and rinsed (or 1 cup frozen corn)
- 3 scallions, diced
Preheat oven to 350°F. Line muffin tin with paper liners.
In a large bowl, mix together cornbread mix, eggs and milk. Let batter sit while you drain the corn and chop the scallions. Fold the corn and scallions into the batter. Scoop batter into prepared muffin tin. Bake for 15-18 minutes, or until golden on top and a toothpick inserted into the center comes out clean.