Pimento Chile Corn Muffins

Pimento Chile Corn Muffins

Pimento Chile Corn Muffins are tasty little bites of comfort food that can be thrown together from ingredients you’re likely to have in the pantry. Great to serve at parties.

These are essentially a deluxe version of corn muffins that have corn kernels, lots of extra flavor from chiles and pimentos, and they’re very moist. Plus they are super easy to make. I think this is a good dish to take to a game day party. It’s pop in your mouth comfort food.

I specifically used mild green chiles – I think the flavors are more balanced that way. When I first made these, I was expecting to serve them hot; but I found I liked them even better after a few hours. This might be just my imagination or state of hunger. One thing I like about this recipe is that I usually have all the ingredients around, so I can make this on the fly.

I also used a Mexican blend of shredded cheese. This is usually very mild, so I found that I didn’t even notice the cheese. The next time I make it, I’ll probably try a sharper cheese. It also would be good with shredded pepper jack. It’s very obviously a forgiving recipe, so you might try whatever chiles and cheese sounds good.

It’s easy and yummy – hope you like it!

Pimento Chile Cheese Corn Mini Muffins
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Southwestern
Serves: 3 dozen
  • 1 package Jiffy Corn Muffin Mix
  • 1 15 oz can creamed-style corn
  • ¼ cup butter, melted
  • 1 egg
  • ¾ cup shredded Mexican blend cheese
  • 1 cup mild diced green chiles
  • 1 4 oz jar of diced pimentos, drained
  1. Preheat oven to 400 degrees. Lightly spray nonstick mini muffins pans with cooking spray.
  2. Stir all ingredients together in a large bowl until blended.
  3. Fill the mini muffin pans with the batter up to ¼ inch from the top for each muffin cup.
  4. Bake 15 minutes; they might be just barely starting to brown.
  5. Let cool about 5 minutes, then gently remove each muffin from the pan.
  6. Serve & enjoy!


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