Spice up your next meal by replacing the classic dinner roll with these spicy cornbread muffins. Fisher® Pecans compliment the spicy green chilies making this recipe a great way to add a fresh twist to any entrée.
2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped Fisher® Chef’s Naturals Pecans
1 cup milk
1 tablespoon cider vinegar
1 can (8.25 ounces) corn, drained
1 can (4 ounces) chopped green chillies
Preheat oven to 400°F. Spray a muffin pan with non-stick cooking spray or line with paper liners.
Whisk the first 7 ingredients together in a medium bowl.
Whisk the milk, vinegar and eggs together to combine thoroughly. Add the cornmeal mixture, corn and chilies and stir to combine.
Scoop the batter into the prepared muffin pan. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
Milk may appear grainy after adding vinegar; this is normal.