Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
354
Calories
19g
Protein
19g
Fat
32g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One 8.5 oz. box corn muffin mix
- 1/2 cup milk
- 2 cups fresh corn kernels (3 ears)
- 4 oz. jalapeno jack cheese, shredded (1 cup)
- 1/2 cup chopped fresh basil
- Salt and pepper
Directions
1
Preheat oven to 350 F.
2
In a large bowl, prepare the mix according to the package directions, using the milk in place of water.
3
Stir in the corn, cheese and basil; season with salt and pepper.
4
Grease a muffin pan and fill each cup with batter.
5
Bake until lightly golden, 30 minutes. Cool.
Recipe sourced from
fandom