1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
1 (4.5-ounce) can chopped green chiles, drained
1/4 cup unsalted pumpkinseed kernels
How to Make It
Preheat oven to 400°.
Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle top of batter with pumpkinseeds. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean.
The flavor was great. Sweet but with heat & the pepitas were a nice addition. The problem was with the frozen cream-styled corn. We live in an urban area, but this was not available in the regular grocery store, which is pretty well stocked, or at Whole Foods. We substituted canned cream corn, but the recipe was way too wet, even with additional cooking time. We will make this again, but it will require tinkering. If anyone has actually seen frozen cream-style corn in the store, I would be curious to know. I feel bad giving it only 2 stars because we liked the flavor, but the inability to find a main ingredient turned the whole recipe into a problem.
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