Cheesy Chorizo Stuffed Corn Muffins
These Cheesy Chorizo Stuffed Corn Muffins made with spicy chorizo, stringy cheese and sweet cornbread are a delicious and easy snack or side.
Servings: 6 muffins
Ingredients
- 1 box jiffy cornbread (requires one egg and ⅓ cup milk)
- 8 ounces chorizo
- 2-4 ounces pepper jack cheese finely shredded
Instructions
- In a medium saute pan, brown chorizo (about 6 minutes)
- Drain and squeeze as much grease out as possible. A mesh strainer will help.
- Mix corn muffin mix according to package directions.
- Spray a muffin tin with cooking spray. Spoon a little bit, maybe a tablespoon, into 6 standard size muffin tins.
- Using a round tablespoon, spoon a rounded ball of chorizo onto the layer of corn muffin mix.
- Divide cheese and sprinkle on top of corn muffins. Add extra if you like it really cheesy.
- Spoon mix onto the tops of each muffin. Be careful not to use too much so you don't run out.
- Bake at 400°F for 20 minutes.
- Remove from oven and let cool for a few minutes. Using a butterknife, separate the muffin carefully from the size. Remove the muffin from the tin. You made need a fork to help so it doesn't fall apart.
- Serve and enjoy!