Recipe: Chipotle Corn Bread Muffins


  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow corn meal
  • 1 1/2 tablespoons chipotle chile, ground
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon Chef Paul Prudhomme’s Pork & Veal Magic
  • 3/4 cup apple juice
  • 2 cups corn kernels
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 cup freshly grated Romano cheese


  1. Heat oven to 400°F. Spray 8 cups of large muffin tin with vegetable oil cooking spray or place paper liner in each cup.
  2. In large bowl, mix together flour, corn meal, chipotle, baking powder, sugar, baking soda and Pork & Veal Magic. Stir in apple juice, corn, eggs, butter and cheese and blend just until dry ingredients are moistened; do not overblend. Spoon batter into cups and bake just until muffins are lightly browned, about 20 minutes. Remove from oven; serve warm.

Number of servings (yield): 8

Recipe and Photo Courtesy of Chef Paul Prudhomme’s Magic Seasoning Blends®

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