Cornbread cupcakes? Well, these are no ordinary cupcakes. In fact, I only call them cupcakes because they are just too good to be muffins!
For Muffins:
Preheat oven to 350 degrees (F). Mix cornbread mix, eggs, butter, cans of corn, and 1/2 cup sour cream together. Fill lined muffin cups to the brim with cornbread mixture. Bake 30 minutes.
For Frosting:
Beat together cream cheese, remaining 3/4 cup sour cream, and green chili puree. Refrigerate.
Once muffins are cooled, add 2 Tablespoons of the green chili mixture to the top of each and sprinkle with shredded cheddar cheese.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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Tracy N. on 10.27.2011
The eat8020.com website has the butter listed at 1/3c. I made mine with the 1/2c and they were still fantastic.
jcrosby906 on 2.6.2011
I am just taking them out of the oven. They seem really extra buttery, like almost too much if that’s possible. The butter has seeped around and down underneath the silver liners. I’m cooking them a few extra minutes.
I’m sure the flavor is going to be excellent, though.
I’ve made the “frosting” and it seems to make enough to have some leftover.